Matcha pancakes

Combining my two favourite breakfast menu items in one recipe: fluffy pancake and matcha latte. The recipe is made vegan, using plant-based milk and butter and one secret ingredient: aquafaba (whipped chickpea water) to create that fluffy, airy texture.

The matcha I used is from MatchaTheGreenGold, using this link you’ll get 10% off your purchases!

Health benefits of matcha

Matcha is a green tea powder that originated from Japan that has skyrocketed in popularity. Matcha has a unique nutritional profile that presents so many health benefits:

  • High in antioxidants and caffein
  • High in vitamin C, selenium, chromium, zinc and magnesium and vitamins
  • Boosts metabolism and helps you maintain consistent energy throughout the entire day

For this recipe, I recommend using premium or ceremonial grade matcha for the optimal taste and health benefits. Lower quality matcha has a bitter taste, whereas premium and ceremonial grade ones have a rich, earthy flavour that can be incorporated into your breakfast oatmeal or latte. A small amount goes a long way, 1 tsp per serving should be enough.

Matcha pancakes

Matcha Pancakes

Combining a basic pancake recipe with matcha powder to create a vibrant green colour and claim your consistent energy for the day!
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Course Breakfast
Cuisine American, Fusion, Japanese
Servings 2

Ingredients
  

  • 1 cup all-purpose flour ~125g
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tbsp sugar can be substituted with mashing a ripe banana
  • 2 tsp matcha powder
  • 100 ml aquafaba (whipped chickpea water)
  • 100 ml plant milk
  • oil or plant butter
  • fresh or frozen fruits of choice
  • 2 tbsp coconut yogurt or other plant yoghurt of choice

Instructions
 

  • Combine all the dry ingredients (flour, baking powder, salt, sugar and matcha powder). Sift the matcha powder to avoid clumps. Mix well.
  • Whip the chickpea water with a hand blender or a stand blender for 1 minute or until foam increases.
  • Add the whipped chickpea water and plant milk to the dry mixture. Mix well until all ingredients are incorporated. Add more milk if needed to reach the desired consistency.
  • In a pan on medium heat, add oil or plant butter.
  • Add about 3 tbsp of the batter to the pan, scroll the pan around so that the batter is distributed evenly.
  • When bubbles appear on the surface of the pancakes, flip the pancake and repeat the steps to finish the batter.
  • Stack the pancakes on top of each other or lay them flat on a plate.
  • Add 1 tbsp of yogurt and fruit toppings for each serving. Enjoy!

Notes

I used stewed frozen strawberries as a topping. To make this: add frozen strawberries to a pot on medium heat, mix for about 5 minutes until the berries soften and are cooked through, add a bit of water if needed. 
Keyword breakfast series, matcha, vegan

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