Matcha pancakes don’t look like the light caramel coloured fluffy pancakes most people think of when they think pancakes. Matcha pancakes are green and fluffy. And green is generally not seen as a delicious colour to eat for a sweet food.
Before I tell you how delicious matcha pancakes are let me tell you about matcha. If you were blindfolded and had to smell it you’d be forgiven for thinking that you were smelling grass. Freshly mown grass, but still grass. Matcha is a fine powder made from green tea. So why not call it green tea? There are two things that set matcha apart from green tea. Firstly, part of it’s growing life is in the shade and secondly, the stems and veins are removed leaving just the leaves. So like green tea, matcha contains caffeine but unlike green tea matcha is not served as leaves or in a tea bag. It is a powder that dissolves. Which is why it’s so easy to use in pancakes.
Matcha in pancakes can still be sweet but you get the benefits of anti-oxidants and according to many, a calm energy. Matcha will give some green colour to the pancakes but I added some spinach leaves to make sure they really turned out green. And it worked. A delectable mix of green and sweet – or sweets and greens. It’s not often that I mix the two together, but this time I have and I will try it again sometime soon.
The matcha pancakes were also very filling, with the combination of oats and banana in the pancake and then the blueberry jam on top, they were quite a meal.
Want more matcha? How about a matcha and avocado smoothie bowl?Print
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Cuisine: Australian
- 1 cup almond milk (unsweetened)
- 1 handful baby spinach
- 1 cup oats
- ½ tsp spirulina
- 1 tsp matcha green tea powder
- 1 tbsp coconut sugar
- 1 banana
Blueberry chia jam
- 2 punnets blueberries
- 1 tbsp pure maple syrup
- 1 tbsp chia seeds
- 1 tsp pure vanilla extract
- Process oats into a flour. Set aside.
- Blend almond milk and spinach until combined into a smooth green liquid.
- Add the spirulina, matcha powder and coconut sugar to the oats and mix until combined.
- Mash the banana and add it to the dry ingredients along with the green liquid.
- Blend until it is smooth and combined.
- Preheat a non-stick frypan on low heat.
- Pour batter into your preferred size in the pan.
- When the pancake starts to bubble, flip and cook on the other side for a few more minutes
- Top with blueberry chia jam.
Blueberry Chia Jam
- Add blueberries and maple syrup into a medium saucepan and bring to a simmer.
- After 5 minutes or so, stir in the chia seeds.
- Continue to cook down the mixture for about 5 minutes.
- Remove from heat and stir in vanilla.
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