Matcha Green Tea Pancakes
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.