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Earl Grey Oat Pancakes

Super soft, fluffy oat pancakes with the addition of loose leaf earl grey.
Servings 8 small pancakes


For the Pancakes

  • 1 cup oat flour
  • ¼ cup tapioca flour
  • 1 tbsp + 1 tsp loose leaf earl grey tea (more or less, depending on your tea)
  • 2 tsp baking powder
  • pinch of salt
  • 2 tbsp coconut sugar
  • 1 cup unsweetened plain coconut yogurt
  • 1 tsp vanilla extract
  • 2 eggs (sub whipped aquafaba to make vegan)
  • 2 tsp apple cider vinegar
  • butter for frying (or sub vegan butter)

For the Cashew Frosting

  • ½ cup raw cashews
  • 4-5 tbsp oat milk (as needed to blend)
  • 1 tsp vanilla extract
  • 1 tsp maple syrup
  • a few raspberries + pinch of blue spirulina for colour (can sub other food colouring)


  • In a medium bowl, combine dry ingredients.
  • In a separate bowl, combine wet ingredients. (If using whipped aquafaba, do not add this till step 4.)
  • Slowly pour in the wet mixture to combine it with the dry, folding the batter as you pour.
  • Continue folding until the batter is just incorporated. Try not to over mix. The batter should be relatively thick but fluffy (small lumps are okay).
  • Transfer to the fridge and let the batter sit for 15-20 mins.
  • Preheat a pan over low-medium heat with a little bit of butter or vegan butter.
  • Once the heat is even, spoon the batter onto the pan to form your pancakes. Do not overcrowd the pan.
  • Cook the pancakes with a lid on until small bubbles start to form or the bottoms are lightly golden brown. Do not flip too early or this will make them flat.
  • Gently flip the pancakes and cook for a few more minutes (with the lid on), or until lightly golden brown.
  • Stack and serve with cashew frosting, any other desired toppings and maple syrup. Enjoy!