Antioxidant-rich matcha is the perfect accompaniment to your morning meal. These green tea pancakes will even win over the pickiest of children, who won’t be able to resist the cool green color. They won’t know they’re eating something so healthy! Pancakes are hearty and filling enough to keep you going until lunch. If you’re short on time, substitute your favorite maple syrup for the yogurt topping.
Ingredients:
Pancake Batter
- 1 1/2 cups almond milk
- 2 cups brown rice flour
- 1 egg
- 3 tbsp unrefined sugar
- 2 tbsp coconut oil, melted
- 2 tbsp matcha green tea powder
- 2 tbsp hemp protein powder
- 1 1/2 tsp baking powder
- 3 tbsp butter, plus more as needed
Topping
- 1 cup Greek yogurt
- 1/4 cup raw walnuts
- 1/4 cup raw almonds
- 1/4 cup banana chips
- 1/4 cup dried cranberries
- 1/4 cup golden raisins
Chocolate Syrup
- 1/3 cup maple syrup
- 1/3 cup cocoa powder
- 3 tbsp coconut oil
Directions:
- In a small bowl, mix together all of the topping ingredients, except the Greek yogurt. Set aside.
- In a large mixing bowl, add the egg, milk, sugar and coconut oil. With a wire whisk, mix until combined. Add the brown rice flour, matcha green tea powder, hemp powder and baking powder. Mix until you obtain a homogeneous mixture.
- Melt the butter in a large cast iron skillet or griddle over medium heat. To make a pancake, ladle about 1/3 cup of the batter onto the skillet. Pour enough batter to make 1 or 2 more pancakes at a time, taking care to keep them evenly spaced apart.
- Cook until bubbles break the surface of the pancakes and the sides are golden brown, about 2-3 minutes. With a spatula, flip the pancake and cook 1-2 minutes more on the other side. Transfer them to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
- In the meantime, to prepare the chocolate syrup, add the ingredients to a small bowl. Microwave for 30 seconds to one minute or until the coconut oil is melted and the mixture is warm.
- To assemble the pancakes, place them on a serving plate and add a dollop of Greek yogurt to each pancake followed by 1-2 tablespoons of the nut mixture. Drizzle 1-2 tablespoons of the chocolate syrup over the nuts and serve while the pancakes are still warm.
Note: You can freeze cooked pancakes for up to 2 months.
Recipe and Photo were created for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.
