- 1 / 2 cup all purpose flour
- 1 / 4 cup brown rice flour
- 1 tablespoon (packed) light brown sugar
- 1 teaspoon baking powder
- 1 / 2 teaspoon kosher salt
- 1 / 4 teaspoon cinnamon
- 1 / 8 teaspoon baking soda
- 1 / 2 cup milk of choice
- 1 earl grey teabag
- 1 / 3 cup whole milk greek yogurt
- 1 large egg
- 1 tablespoon olive oil plus additional for griddle
In a small saucepan on the stovetop, warm milk over medium-high heat. Remove milk before reaching boiling and place earl grey teabag into the milk to steep. Set aside to cool.
In a large bowl, combine all purpose flour, brown rice flour, light brown sugar, baking powder, kosher salt, cinnamon and baking soda.
In a separate bowl, whisk together earl grey infused milk, whole milk greek yogurt, the egg, and olive oil. Add to dry ingredients.
If using a griddle, heat to 300 degrees Fahrenheit. If using a skillet on the stovetop, set temperature to medium-high. Lightly brush with olive oil. Spoon approximately 1/4 cup of batter onto the griddle or skillet to form your pancake. Cook for about 2-3 minutes, or until the bottoms are browned and the top has begun to bubble. Flip, and cook for an additional minute, or until the pancake is cooked through and the bottom has browned. Repeat with remaining batter.
Serve with fresh fruit and homemade whipped cream.