Happy Tuesday my friends,
The other weekend I treated Jeremy with these light and fluffy matcha (green tea) pancakes for brekky. They are perfect for breakfast or for brunch or dessert.
Matcha is gaining popularity really fast as the superfood of 2017. It’s super high in antioxidants, chlorophyll and fibre and can be used in so many different recipes, not just in tea!
I added this Japanese twist to the batter and aside from the gorgeous green colour, it adds a sharp floral bite followed by lingering sweetness.
Give these yummy pancakes a go for your next lazy weekend breakfast!
- 1 egg
1/3 cup coconut milk
2 Tbsp coconut oil
2 Tbsp coconut sugar
½ tsp vanilla
½ cup wholemeal flour
1 Tbsp matcha
1 ½ tsp baking powder
- pinch of salt
- Heat a frying pan on low heat.
- Whisk the wet ingredients together until well combined.
- Then add the dry ingredients, mixing until just combined.
- Adjust to desired consistency (more coconut milk for thinner pancakes and a looser batter).
- Melt some coconut oil in a frypan over medium heat and swirl to coat the whole surface.
- Once the frypan has fully heated, dollop on your pancake batter in whichever size you prefer.
- Flip once the edges dull to an opaque shade and bubbles appear in the centre.
- Cook for about 2 more minutes further, until the bottom is golden brown.
- Serve with your toppings of choice (we love some low-fat greek yogurt, real manly syrup and goji berries).