So realising that we were both home this morning, I planned well ahead to make this pancake reunion extra special by trying out for the first time Kenko Tea's Matcha Green Tea Powder! I imagined a tall pile of green, fluffy pancakes... and then made just that.
Spinach is packed with iron for red blood cell production, vitamin K which is important to maintain bone mass, vitamin A for healthy eyesight, immune system and skin, as well as manganese, potassium, vitamin C, folate, calcium, magnesium, copper, vitamins B1 and B2, fibre, protein, omega-3 fatty acids and vitamin E.
Makes 10 pancakes
Dairy free | Sugar free | Gluten free
Ingredients:
1/2 cup buckwheat flour
1/2 brown rice flour
1 tsp baking powder
2 tsp Kenko Tea Matcha Powder
1 tsp ground cloves
1 handful of spinach
1 egg
1 cup of unsweetened vanilla almond milk
1/2 ripe banana
Method:
- In a blender, add the egg, milk and banana and blend until smooth.
- In a separate bowl, add the dry ingredients- buckwheat flour, brown rice flour, baking powder, matcha powder and ground cloves- then mix until well combined.
- Pour the wet mixture into the bowl with dry ingredients and mix until well combined and smooth. You should have a slightly thick and runny consistency.
- Preheat a non-stick pan on medium heat. If you don't have a non-stick fry pan then lightly grease with a teaspoon of coconut oil.
- Pour your pancake mixture onto the pan and cook on low heat for 2-3 minutes on each side, or until lightly brown on each side. It is important to cook on low heat to prevent the pancakes from burning quickly!
- Add your favourite toppings, such a banana, berries, fruit, yoghurt, nuts, cinnamon, peanut butter, maple syrup, honey... anything and everything.
For caramelized bananas:
Slice a banana in half both sideways and lengthways. Heat a pan with some coconut oil and cook until the banana is soft and browned.
For chocolate yoghurt:
Scoop three tablespoons of natural yoghurt (or coconut, greek, soy yoghurt) into a bowl. In a separate bowl, add a splash of boiling water, then stir in three teaspoons of cacao powder and a sweetener (rice malt syrup, coconut sugar, maple syrup) and mix until well combined. Add a bit more boiling water if it is too thick to stir. Combine the cacao mix and yoghurt together until well combined.