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Chai & blood orange pancakes – makes approx. 8

If only it was pancake day every day! It is one of the many British traditions I was very happy to adopt when I moved to the UK and when the lovely team from kib tea (www.kibtea.com) approached me wondering if I would help them create a recipe using their cinnamon, cardamom and cloves tea I was thrilled. Here is the result, I hope you love it as much as we do! You can use any chai tea you like and it works equally well with normal oranges if you can’t get blood oranges – although it’s worth going the extra mile to create a real show stopper with these gorgeous shades of orange and red.



What you need:


For the pancakes:


100g self-raising flour

Pinch of salt

150ml unsweetened plant milk – I use soy or oat milk

3 chai teabags – I use kib cinnamon, cardamom and cloves tea.

2tbsp maple syrup

½ orange – juice only

A little vegan butter for frying – optional, I find they brown more even without any butter, especially if you use a non stick frying pan


For the blood orange slices:


1-2 blood oranges – peeled and sliced (aim for roughly 5mm)

1-2tsp maple syrup

Cinnamon and Cardamom to taste – alternatively an all spice mix works well too

A handful of crushed pecans



How you do it:


Heat up your plant milk using a small saucepan.


Once the milk is hot add the teabags and simmer on low heat for 5-10mins.


Meanwhile pour the self-raising flour into a bowl and mix in the salt.


Add the maple syrup to the milk (which should now look and smell like a strong chai tea) and give it a good stir.


Remove the teabags and slowly pour the milk into the flour, mixing everything thoroughly using a fork or a whisk - stir until completely smooth, you might get some lumps to start with, but they dissolve easily.


Pour in the orange juice and give it another good stir until everything is well combined.


Now start frying your pancakes.


Heat up a non-stick frying pan and melt a little vegan butter if you’re worried it might stick otherwise.


Pour roughly 1.5tbsp of dough per pancake into the pan and fry your little pancakes for about 3 minutes or until they look dry on top before flipping them over.


Fry them for another 2-3 minutes before decanting them onto a plate or a baking tray to keep them warm in the oven.


Continue until you have used up all the dough, depending on the size of your frying pan you can fit 3-5 pancakes into the pan at a time.


Once all your pancakes are done, get your blood orange slices and roasted pecans ready.


Using the same frying pan fry the blood orange slices as well as the pecans on low to medium heat, drizzling a little maple syrup over the top.


After a few minutes flip the orange slices over and give the pecans a gentle stir so they don’t burn.


Fry everything for another couple of minutes until orange juice and maple syrup start to thicken, then season with a little cinnamon and cardamom or all spice.


Time to start stacking your pancakes adding a slice of glazed blood orange here and there.


Scatter the pecans over the top and drizzle with a little more maple syrup for extra sweetness.






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