I believe that one should never, ever go without pancakes for a month or more, and I can say that I did just that. Why? I don't even know, and how I lasted that long without my precious, fluffy stacks of goodness. It's been a tradition for a few years now (wow!) to have pancakes with my sister for breakfast when we're both home, so I guess it's been quite busy the past month!
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.
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.
May I say that they tasted amazing?
And the secret ingredient to these Matcha Green Tea Pancakes was spinach, of course! I cannot help but add in some form of vegetable to boost any recipe's nutritional content whenever I cook! And it creates a deeper green colour to complement the matcha powder!
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:
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.
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.