Matcha is a rich source of antioxidant catechins, the most abundant of which is epigallocatechin-3-gallate (EGCG). Studies have shown that EGCG supports weight loss by boosting metabolism while it also acts as a free-radical scavenger to help ward off cancer and cardiovascular disease.
3/4 cup whole-wheat pastry flour or gluten-free all-purpose flour
1/4 cup brown rice flour
2 tsp culinary-grade matcha powder*
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
3 tbsp coconut sugar
1 cup unsweetened coconut milk beverage (TIP: Buy the carton variety in the refrigerated section with non-dairy milks.)
2 tbsp melted coconut oil + additional for cooking
COCONUT MATCHA WHIPPED CREAM, optional:
1 can full-fat BPA-free canned coconut milk, refrigerated overnight
1/2 tsp culinary-grade matcha powder
Prepare pancakes: In a medium bowl, mix together flours, 2 tsp matcha, baking powder, baking soda, salt and sugar.
In a large bowl, combine coconut beverage, oil and 2 tbsp water; vigorously whisk until frothy. Add dry mixture to wet, and stir until just combined; do not over-mix. Let batter stand at room temperature for 15 minutes.
Meanwhile, prepare Coconut Matcha Whipped Cream (if desired): Collect cream from coconut milk can by scooping out thick white portion that has risen to the top of the can into a bowl (you should have a little over 1/3 cup; discard the water). To bowl, add ½ tsp matcha powder and whisk vigorously until matcha is fully incorporated and mixture is light and fluffy, resembling the texture of whipped cream (or use an electric hand mixer).
Lightly oil a nonstick skillet or griddle, and heat on medium. For each pancake, ladle 3 to 4 tbsp batter onto skillet. Cook for 2 minutes on each side, until golden brown. Serve with Coconut Matcha Whipped Cream (if using), coconut oil or maple syrup.
The base of these muffins is just mildly sweet, meaning you can go one of two ways with your add-ins: Incorporate dark chocolate chips for a sweet version, or add sesame seeds and green onions for a savory spin.
Store pancakes in even numbers (two, four or six work best) in resealable freezer bags for a speedy breakfast. Come Monday morning, simply pop them into the toaster right out of the freezer. Bonus: These pancakes are gluten-free!
This quick-cooking chili tastes like it’s been simmering for hours. To get it on the table even faster, you can replace our seasoning mix with 4 tbsp of an all-natural Mexican-style spice blend, but make sure to look for low-sodium varieties.
Almond and coconut flours give these gluten-free pancakes a boost of fiber and protein to keep you well-fueled through the morning. There’s no added sugar, so be sure to use ripe bananas – the riper they are, the sweeter your pancakes will be. Top with sliced bananas and/or berries and a drizzle of pure maple syrup or raw honey, if you like.