• In a large bowl, whisk together dry ingredients.
• In a small pot set on high heat, add milk and tea leaves. Bring to a boil and reduce to a simmer on low-medium heat until the milk is brown. Run the liquid through a strainer to remove the leaves. Let this cool.
• In a separate large bowl, mix wet ingredients. Then pour wet ingredient into dry ingredients and mix until just combined. Do not over mix.
• Lightly grease a large pan with vegetable oil and paper towels and bring to medium heat.
• Pour ⅓ cup of pancake batter. Fry on each side until golden brown, about 3-4 minutes per side or flip until you see many bubbles form all over the pancake. You can serve these with maple syrup or try my coconut icing below.

Optional Icing:

• The night before, refrigerate whole fat canned coconut milk at the back of the fridge so it's extra cold.
• Open the canned coconut milk. Scoop ½ cup of the white solidified part of the coconut milk (do not use the liquids). This is your coconut cream.
• In a large bowl, add coconut cream, icing sugar and blue food coloring. Beat everything together with an electric hand mixer until it's whipped. Serve with pancakes.