Matcha pancakes
An umami taste to start the day off right
Ingredients
- 250 g all-purpose flour
- 7 g matcha
- ½ tsp spirulina optional
- 1 tbsp moringa optional
- 7 g baking powder
- 1 to 2 tbsp almond butter or pistachio butter
- 450 g nut milk soy milk or rice milk or almond milk
- 15 to 50 g maple syrup or a mejdool date crumble
- 1 tsp orange blossom optional
- 1 tsp vanilla extract
Suggested toppings
- 1 Banana
- 1 Handful of Berries
- 1 tbsp Maple Syrup
- 1 tbsp almond butter or pistachio butter, or cashew butter, or peanut butter
Instructions
-
In a large bowl, add your dry ingredients and whisk well together
-
Then, add your wet ingredients (note : if you choose to add a date crumble to your mix, simply remove the seeds from your mejdool dates and pulse them in your blender until you obtain a crumble like texture, not a paste)
-
Mix everything well
-
Ideally, let your pancake mix rest for half an hour or so, in room temperature; or cover with wrapping film, and place in fridge
-
In a non-stick pan, add a tsp of coconut oil or olive oil
-
Once the pan is nice and hot, add a ladle worth of pancake mix
-
Let it cook on the one side, and then flip it over and let the other side cook as well (but not for too long as we want the inside of our pancake to remain fluffy and not be overcooked)
-
Once done, add some maple syrup on top, a drizzle of almond butter, peanut butter, tahini, fresh fruits, and any other toppings of your choice.
Recipe Notes
Nutritional info:
Matcha: The super antioxidant & energizer
What is so special about this high-quality green tea that has enjoyed such a strong positive reputation for hundreds of years in Japan?
- It's incredibly rich in antioxidants
- It is loaded with Catechin ECG, which helps fight against cancer
- It improves calm and relaxation, while remaining alert
- It stimulates memory and concentration
- It stimulates energy
- It helps the body burn fat 4x faster than on average
- It helps detoxify the body
- It strengthens our immune system