whole wheat-chai-cinnamon-molasses pancakes

This morning KST and I created beautiful, yummy, whole wheat-chai-cinnamon-molasses pancakes adapted from this recipe.

BUT since we were working with whatever we had on hand (we didn't have milk, but the leftover Chai tea latte was in the fridge...), we had to improvise, as seems to be the only way I/we cook these days. Since the recipe gives us  license to use whatever sweetener we-so-choose, and explains that the large amount of baking powder replaces an egg (vegan recipe) - I felt much more comfortable adding these things to the recipe. You see, as much as I love to cook, my recipe tweaking doesn't always turn out well, so I felt much more confident that the recipe made me feel like these changes would turn out. :)

So... here's what we did (for 2 or three people):

1/2 Cup Whole Wheat Flour
1 Tablespoon Baking Powder
1 Egg
1/2 Teaspoon Ground Cinnamon
1/8 Teaspoon Salt
1 Tablespoon Molasses
1/4 Milk
1/4 Cup Original Oregon Chai Tea Concentrate
1 Tablespoon Oil

You should probably combine the dry ingredients separately from the wet and then combine the two - we just threw it all together in classic Katie-Bekah style. After I mixed this together I realized that it seemed a bit soupy so I added about 1/8 cup more whole wheat flour. See what you think and always test one pancake first before making the whole batch! We made these on a cast iron skillet with a little bit of Crisco to keep the pancakes from sticking - not much though, and only once. Oh and silver-dollar style is the best size pancake, I'm just sayin'...

This afternoon/evening I will create a vegetable soup adapted from the expert advice of LCD and this recipe from a favorite blog/favorite human-that-I-don't-know-as-well-as-i'd-like-to-but-she-gave-me-an-incredible-head-massage-at-YAC-and-I-really-admire-her (:-D) Once again, I'll be making this recipe because there are ingredients that have to leave the fridge and quinoa that has been staring at me and yelling, "eat me, please!"