Plant-based chai & blood orange pancakes

Plant-based chai & blood orange pancakes

Pancake Day is just around the corner. If you're bored of using the same old pancake recipe, then check out these pancakes crafted by recipe developer Julia, from the Power Plant Blog. They’re deliciously sweet but perfectly spiced with cinnamon, cardamom and cloves.

You don’t have to wait until Pancake Day though. These pancakes are great for all occasions – for those lazy Sunday mornings, a late brunch and cosy weekends in.

Ingredients (makes approx 8):

For the pancakes:

  • 100g self-raising flour
  • Pinch of salt
  • 150ml unsweetened plant milk – soy or oat milk
  • 3 Kib cinnamon, cardamom and cloves tea bags
  • 2 tbsp maple syrup
  • ½ orange – juice only
  • Vegan butter or vegetable oil for frying

For the blood orange slices: 

  • 1-2 blood oranges – peeled and sliced (aim for roughly 5mm)
  • 1-2 tsp maple syrup 
  • Cinnamon and Cardamom to taste – alternatively allspice also works well
  • A handful of crushed pecans


Step 1

For the batter, heat your plant milk over medium-low heat until it starts to steam. Add the tea bags and simmer on a low heat for 5-10 mins. While the milk is simmering, pour the self-raising flour into a bowl and mix in the salt. After about 5-10 mins the milk should look and smell like a strong chai tea. Add the maple syrup to the milky tea and give it a good stir. Remove the teabags and slowly pour the milk into the flour, mixing everything thoroughly with a fork or a whisk. Stir until completely smooth. Pour in the orange juice and give it another good stir until everything is well combined.

Step 2

Coat a non-stick frying pan with the vegetable oil or vegan butter. Heat on medium-low and add 1.5 tbsp dollops of batter to make small, round pancakes. Cook for 3-4 mins until the edges are set and bubbles start appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm on a low heat in the oven while you cook the rest of the batch.

Step 3

Using the same frying pan, fry the blood orange slices and pecans on a low to medium heat, drizzling the maple syrup over the top. After 2-3 mins flip the orange slices over and give the pecans a gentle stir so they don’t burn. Fry everything for 3-5 mins until the juices from the orange slices and the maple syrup start to thicken; then season with cinnamon and cardamom or allspice to taste. Serve stacked, scattering the pecans and slices of blood oranges here and there. For extra sweetness drizzle on a little more maple syrup.

Circular tip

Made too much pancake mix? Freeze the mixture so you can easily whip them up again and again.