When I hear the word “Foodporn”, I think of three things:
- Pizza slices with an arms length of stretchy cheese
- Burgers stacked with crisp condiments + oozing sauces
- A tower of pancakes being drizzled with maple syrup
Despite the fact that pancakes are super delish and easy to whip together, they somehow remain a once-in-a-while thing. Growing up, my Ma kept weekday breakfasts nutritious with toast, cereal, oatmeal, etc. — but on the weekend, we would let loose with buttery scrambled eggs, crisp greasy bacon and, every once in a while, fluffy AF pancakes drizzled with maple syrup from sugar-maple farms in Quebec.
Fast forward to now, in my own home with my own routine and traditions, and for some reason pancakes only happen two to three times a year. WHY.
(But still always with maple syrup from Quebec.)
Love matcha? Check out my recipe for Matcha Granola!
Though these matcha pancakes were a delicious experiment, I’m much more of a sucker for classic blueberry or apple cinnamon pancakes myself. But, I recently purchased some matcha powder for the first time ever (late to the party, once again), and I wanted to put it to use in my cooking.
I was going to make matcha muffins, but this past weekend called for pancakes, and I’m not one to deny the calling of food. If I get a hankering for something, it happens.
I topped these bad boys off with some plain Greek yogurt, fresh raspberries, pepitas, chia seeds and macadamia nuts. You can get creative, though. This is definitely a recipe where any type of berry or nut will work.
Matcha Green Tea Pancakes
- Matcha Green Tea Pancakes:
- 2 eggs
- 2/3 cup milk
- 1/4 cup vegetable oil or melted butter + extra for frying
- 1/4 cup unrefined sugar I used coconut palm sugar
- 1 tsp vanilla extract
- 1 cup flour
- 2 TBSP matcha powder
- 1 TBSP baking powder
- 1/8 tsp kosher salt
- 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!
In a large bowl, thoroughly whisk together the egg, milk, vegetable oil (or melted butter), sugar and vanilla extract.
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.
Heat a cast-iron skillet over moderate heat.
Brush with vegetable oil or butter.
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.
Once bubbles appear and pop on the surface of the pancake, carefully flip the pancakes and cook for another minute or so.
Stack the pancakes and serve hot with butter, maple syrup and whatever other toppings you desire.