Lemon-Pumpkin Pancakes w/ Tea-Infused Syrup

It’s no secret that I’m a huge fan of pumpkin. These cakes are substantial enough to stand alone for a breakfast. The lemon zest adds a nice zing, and the tea-infused maple syrup is so refreshing. I used Aveda’s tea for this because I love the flavor the peppermint/licorice root/sweet fennel-infused maple syrup has. It’s a little menthol, complex and decidedly sweet. It’s warm and thin and makes a great side dipping sauce (versus pouring it all over the top and consuming more calories then you need to). The combination is unexpected, and surprisingly bright. Continue reading “Lemon-Pumpkin Pancakes w/ Tea-Infused Syrup”