Matcha Pancakes with Banana & Granola
- 250 g buckwheat flour sifted (gluten-free) (or flour of your preference)
- 4 tsp matcha powder
- 1 tsp bicarbonate of soda
- 90 g agave nectar or sweetener of your preference
- 2 eggs large
- 2 tsp vanilla bean paste
- 90 g rapeseed oil
- 300 ml nut milk (I’ve used tiger nut milk, or you can use oat milk (or milk of your preference)
- 2 tbsp rapeseed oil for frying
- 4-6 tbsp agave nectar, honey or maple syrup
- 2 bananas sliced
- a few handfuls of granola
- In a food blender add the sifted flour, matcha powder, bicarbonate of soda, agave nectar, eggs, vanilla bean paste, oil and milk, blend until smooth and then leave to rest for 10-15 minutes, before cooking. Alternatively, you can make this the day before and leave the mixture in a tight lock container in the fridge. If you do not own a food blender (smoothie blender) you can mix the batter by hand, starting with the liquid ingredients and then slowly add the dry ingredients.
- Heat a non- stick pancake/frying pan and brush lightly with rapeseed oil, using a pastry brush. Drop a ladleful of batter slowly into the pan and cook over a low/medium heat until bubbles appear and pop on the surface. Flip the pancakes overusing a spatula and cook the other side (this can be fiddly, so take care when flipping). Transfer to a plate and cover with foil, covered with a clean tea towel to keep warm while you cook up the rest of the batter.
- Serve with agave nectar or maple syrup, sliced banana and granola.
- You can either serve straight away or cook them all in one go and then either heat in a frying pan, as and when you need, or pop them in the toaster to warm through!