In a small pot set on high heat, add oat milk and place a self standing tea strainer with tea leaves inside. Alternatively, add two tea bags into the milk. Bring to a boil until the milk is brown. Remove off heat and cool.
In an another bowl mix your wet ingredients. Then pour wet ingredient into dry ingredients and mix until well combined.
On a skillet set over medium heat greased with coconut oil, pour ⅓ cup of pancake batter. Fry on each side until golden brown, about 3-4 minutes. Serve with icing or a natural sweetener like maple syrup.
In a mix, using an electric mixer, mix the coconut cream, blue spirulina powder and icing sugar together. Serve over your pancakes.
It is important to use a good quality earl grey tea leaf for this recipe. If you use poor quality earl grey tea leaves, it will alter the taste of your pancakes. The pancakes do contain some salt but when paired with a sweetener it compliments each other well!
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