Whether you love or hate matcha, if you like pancakes, you’ll love this recipe. There are few things I like more than a cozy breakfast with my family, and that’s exactly what I made these pancakes for. Seriously, they’re so good. They have the fluffiness of a regular pancake. (Thank you, flax egg.) The greenness of a… salad? And the health benefits of a cup a’ green tea.
Cooking with Matcha.
Matcha is a type of finely ground powder from green tea leaves. It’s good, but it does have a very distinct flavor. I like to drink it on occasion, but more often I find myself cooking with it. If you use too much you’ll get a too intense flavor, so use it cautiously.
I personally use it in sweet recipes or baked goods. I’ve seen it used in smoothies before, and I’ve yet to try that but it sounds amazing. Savory recipes always are a little harder to workaround, but I know people use it to crust fish and chicken sometimes. I don’t eat either of those, but maybe a tofu recipe is coming you’re way, hehe.
Recipe in depth.
Matcha pancakes as fairly common. Most recipes will load up on sugar and flour to make them taste better, but that takes away from the health benefits of the matcha.
– 2 cups of oat flour
- I use oat flour to get some extra protein and iron in my day. It’s slightly denser than white flour but with the flax egg, you’ll still manage to get that ideal pancake fluffiness.
-1-2 tablespoons of matcha
- I get Jade Leaf Matcha from Amazon, or if I’m at Whole Foods I’ll get Navitas brand. Both are really good, but they’re a little pricey. If you don’t like matcha I wouldn’t buy it.
-1 tablespoon of vanilla
-1 tablespoon of maple syrup
- Agave also works, but I love the flavor of maple syrup. I didn’t need too much, but if you prefer your pancakes a little sweeter I’d add some more.
- Combine 1 tablespoon of flax meal to 2 tablespoons of water. Find some more egg replacements here!
- I used almond milk, but pretty much any plant milk will do. I’d just avoid soy because it can curd up in your pancakes and nobody wants that!
- Add oat flour and matcha to a bowl and whisk to combine.
- Add vanilla, maple syrup, flax egg, and plant milk and combine with the dry ingredients with a whisk.
- On medium heat skillet add the pancake batter and flip when they start to bubble in the center.
- Top off with some coconut whip, confectioners sugar, maple syrup, or just enjoy them plain!