26 Sep Matcha Pancakes
Keeping the indulgent breakfast nutritious.
Though these matcha pancakes were a delicious experiment, I do I love a classic pancake! therefore, had to combine a mix of the two.
These lean green matcha pancakes provide a great energy boost, detoxifying effects, enable you to fight cravings and help aid your digestive tract. According to a study by the USDA matcha tea has up to 137 times the antioxidant content of some other green teas on the market.
Power of matcha:
-Contains 100% nutrients
-High levels of L-theanine
-Non-soluble vitamins and minerals ingested fully
-Gives synergistic benefits.
- REDUCE STRESS & ANXIETY
- BOOST CONCENTRATION
- PROMOTE BETTER SLEEP
- BOOST IMMUNITY
- 2 equivalent eggs = 2 tbs pysillum husks to 30ml water
- 2/3 cup oat milk
- 1/4 cup vegan butter
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 cup almond flour
- 2 TBSP matcha powder
- 1 TBSP baking powder
- 1/8 tsp kosher salt
I used plain Greek yoghurt, fresh raspberries, macadamia nuts, pepitas, chia seeds and pure maple syrup. Feel free to mix it up and top these bad boys with whatever you please!
- In a large bowl, thoroughly whisk together the egg, milk, vegetable oil (or melted butter), sugar and vanilla extract.
- Add the flour, matcha powder, baking powder and salt. Whisk until combined and the batter comes together. It will be thick and, of course, very green.
- Heat a cast-iron skillet over moderate heat.
- Brush with vegetable oil or butter.
- Using a 1/4 cup measure, transfer small mounds of pancake batter onto skillet. Use a spatula to help even out the circle if need be.
- Once bubbles appear and pop on the surface of the pancake, carefully flip the pancakes and cook for another minute or so.
- Stack the pancakes and serve hot with butter, maple syrup and whatever other toppings you desire.