Matcha Pancakes with Banana & Granola
It might not be your cup of tea, but there’s nothing more delightful than a green tea flavoured sweet treat, which is gluten & dairy free! I love matcha for its metabolism-boosting benefits and high concentration of antioxidants!
Ingredients
- 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
Garnish
- 4-6 tbsp agave nectar, honey or maple syrup
- 2 bananas sliced
- a few handfuls of granola
Instructions
- 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!
Notes
Lisa’s Tip - Remember to flip at the right time: look for bubbles on top and light browning around the edges. If the pancakes are too floppy to flip, this means they aren’t cooked enough. Equally, if they’re getting brown before they’re ready to flip, then turn down the heat. Don’t overmix the batter or else your pancakes will turn out tough. As an alternative suggestion for toppings: - add some delicious nut butters, with banana and syrup, or if you’re in the savoury mood, you can serve these Matcha pancakes with Soured Cream, Cottage Cheese, Smoked Salmon & Avocado.