Matcha Pancakes
Matcha isn't just for drinking anymore!
Photo: BEATA LUBAS
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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.
Plus, it has a subtle earthy taste that pairs well with tart raspberries and coconut.
For more matcha recipes, see below!
Ingredients
Pancakes:
- 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
Preparation
- 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.
Nutrition Information
- Serving Size 2 pancakes
- Calories 387
- Carbohydrate Content 48.5 g
- Cholesterol Content 0 mg
- Fat Content 19 g
- Fiber Content 5 g
- Protein Content 6 g
- Saturated Fat Content 15 g
- Sodium Content 570 mg
- Sugar Content 12 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g