Matcha pancakes

Matcha pancakes.

Keeping the indulgent breakfast's nutritious. 




Though these matcha pancakes were a delicious experiment, I'm do I love a classic pancake! therefore, had to combine a mix of the two.

these lean green matcha pancakes provide a great energy boost, detoxifying effects, enable you to fight cravings and help aid your digestive tract. According to a study by the USDA matcha tea has uy to 137 times the antioxidant content of some other green teas on the market.






Power of matcha:
-Contains 100% nutrients
-High levels of L-theanine
-Non-soluble vitamins and minerals ingested fully
-Gives synergistic benefits.

Which effectively;

• REDUCE STRESS & ANXIETY
• BOOST CONCENTRATION
• PROMOTE BETTER SLEEP
• BOOST IMMUNITY

Ingredients

• 2  equivalent eggs = 2 tbs pysillum husks to 30ml water 
• 2/3 cup oat  milk
• 1/4 cup vegan butter        
• 1/4 cup coconut sugar         
• 1 tsp vanilla extract
• 1 cup almond flour
• 2 TBSP matcha powder
• 1 TBSP baking powder
• 1/8 tsp kosher salt
• Toppings:
• I used plain Greek yogurt fresh raspberries, macadamia nuts, pepitas, chia seeds and pure maple syrup. Feel free to mix it up and top these bad boys with whatever you please!

METHOD

1. In a large bowl, thoroughly whisk together the egg, milk, vegetable oil (or melted butter), sugar and vanilla extract.
2. Add the flour, matcha powder, baking powder and salt. Whisk until combined and the batter comes together. It will be thick and, of course, very green.
3. Heat a cast-iron skillet over moderate heat.
4. Brush with vegetable oil or butter.
5. Using a 1/4 cup measure, transfer small mounds of pancake batter onto skillet. Use a spatula to help even out the circle if need be.
6. Once bubbles appear and pop on the surface of the pancake, carefully flip the pancakes and cook for another minute or so.
7. Stack the pancakes and serve hot with butter, maple syrup and whatever other toppings you desire.