I love tea, in fact a friend of mine at work and I talk tea.. a lot. We both bring packs and packs to work, we share it, we talk about it. It’s great. Using tea is a super easy way to add a whole new flavor, say in something like scones. Earl grey blueberry scone – sounds good right? Yes! Tea is also an amazing way to deepen the flavor profile of something without imparting too much of it’s own flavor.
These Rooibos Nut Butter Pancakes are a perfect example, the tea deepens not only the color of the pancake batter but also adds a little somethin’ to the flavor profile. It brings out the roastiness of the toasted nut butter, accentuating with a slightly sweet and earthy undertone. It’s beautiful.
Growing up I loved peanut butter cookies, especially if they had m&m’s in them – I wouldn’t say that they were a common find in my house, but after moving out and at some point reading how simple it is to actually make peanut butter cookies; they made a semi regular appearance. These pancakes are a spin on that, a healthier tea infused spin. Walnut and cashew butter take the place of the regular old peanut butter, and raw cacao nibs dawn the top as a nutrient dense garnish.
Thanks to the protein in the nut butter, and mineral content in the both garnish and the rooibos these babies would be a great post workout brunch. Super healing for the muscles, tissues and the brain. As I gear up to move in with my tri athlete boyfriend I will be testing out all kinds of new plant based protein meals on him – hooray! A new challenge, since protein isn’t something I lend too much thought too. He on the other hand, needs some serious (plant) protein to fuel his training. Stay tuned for future (sneaky) protein rich muscle building meals that will satiate absolutely anyone.
Rooibos Nut Butter Pancakes
1/2 Cup Hot Water
1/2 Cup Roasted Chunky Nut Butter (I used walnut & cashew)
1 Cup Almond Milk
1.5 Cups Cool Rooibos Tea
3-4 Tbsp Liquid Honey
2 1/4 Cup Kamut Flour
1/4 Cup Flax Seeds
1 Tsp Baking Soda
Pinch of Salt
Yogurt (coconut or dairy)
Maple or Berry Syrup
In a bowl mix the hot water and the nut butter until its smooth and easy to pour, add in the almond milk, tea and honey. Stir until combined. In a larger bowl, mix the kamut flour, flax seeds, baking soda and salt. Add the wet ingredients to the dry, mixing well with a whisk until there are no remaining lumps. Prepare a pan on the stove, getting it nice & hot then adding some coconut oil to coat the bottom. Once the pan is ready, ladle out one or two scoops depending on the size of the pan. Wait for bubbles to form on top of the pancake before flipping. Store each cooked pancake in a glass container with a lid, or in the oven on low until ready to serve. In my experience, pancakes are best served with family or friends around a large table set with a serving plate filled with the pancakes themselves, as well as bowls filled with delicious additions. This way each person may dress their pancake as they please, personalized and delicious.