Oatmeal Chai Buttermilk Pancakes

Ingredients

• 1 1/2 cups low-fat milk
• 12 whole cloves
• 8 cardamom pods, crushed
• 1 cinnamon stick (3-inch)
• 1 inch gingerroot, coarsely chopped
• 2 teaspoons black tea leaves (such as Darjeeling or Assam)
• 1 cup low-fat buttermilk
• 1 tablespoon butter, melted
• 1 1/2 teaspoons vanilla extract
• 2 large eggs, lightly beaten
• 1/2 cup flour
• 3 tablespoons brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups rolled oats

Instructions

1. Combine first 5 ingredients in a small saucepan over medium heat.
2. Cover and cook 15 minutes.
3. Remove from heat; stir in tea leaves and steep 2 minutes.
4. Strain mixture through a sieve into a large bowl; discard solids.
5. Stir in buttermilk; cool to room temperature.
6. Add butter, vanilla and eggs; stir well with a whisk.
7. Combine flour, sugar, baking soda, baking powder and salt.
8. Add flour mixture to milk mixture; stir until combined.
9. Stir in oats.
10. Cover and let stand 15 minutes.
11. Pour about 1/4 cup per pancake.
12. Cook until lightly browned.