Matcha Green Tea Coconut Pancakes
It had been a while since I’d had pancakes for breakfast. It seems like I’ve been on this neverending smoothie craze, lately. I just can’t seem to get enough of them.
But when I recently got my hands on some Matcha Green Tea Powder, I got extremely excited couldn’t wait to start experimenting and create all kinds of beautiful recipes. I wasn’t too sure what I was going to try first, but then it suddenly hit me!
No, it was not going to be a smoothie! (although I did consider… 😉 )
It had to be one of my ultimate favorite breakfast items ever, and I named, PANCAKES!!!
Now, I’m a little embarrassed to admit this, but…
Don’t anyone laugh, alright?
Up until recently, I had no idea how they got the green tea flavor in all those green tea goodies that I love so much! You know, green tea and black bean sponge cake, green tea ice cream… Oh, I will roll over backwards for some of that! But I never really knew how they got that gorgeous flavor, or color, in there. I figured it must’ve been some sort of “instant” tea powder, or very strong tea, much like we do with most coffee flavoured things…
But you see, I was at this unbahlievable store the other day, which I had just discovered too by the way and, just like a kid in a candy store, I was frantically checking out everything they had on the shelves. Of course, I was resisting with all my might the temptation to throw just about everything in my cart.
It was like I’d fallen asleep and suddenly woken up in heaven! There I was, surrounded with bags and bags of organic goodies, tons of nuts, seeds, grains, dried fruits, rice, spices, tea… wait a minute. TEA?
I had to stop and check them out.
That’s when I saw IT: Matcha Green Tea Powder.
The guy that works there tells me that they use this a lot in Asian cuisine to flavour all things “Green Tea” and that it’s also very good for you and yadee yadee ya… I wasn’t listening anymore. I just knew I had to have it!
Lucky for me, there was this cute, tiny little 250g bag on the shelf. Everything they sell there goes by the kilo, one kilo being the minimum quantity that you can buy. But for some reason, this Matcha Powder was up for grabs in smaller quantities.
WIN! In the cart it went!
It wasn’t until I got to the cash that I found out WHY it is that they sell it in smaller quantities. Matcha Green Tea powder is quite expensive, to say the least! I jumped about that high when I found out and came this close to putting it back on the shelf, but I didn’t. I mean, I could already taste the goodies that I would be making with this gorgeous, deep jade green powder. If I put it back, they would never happen. And that would’ve been such a shame.
And you know what?
That one batch of pancakes that I made only required such a tiny little amount out of my very expensive bag of Matcha, and they turned out so good that I think they were almost worth the price of the entire bag right there. OK, I might be exaggerating a little bit, but I don’t regret buying the tea one bit. These pancakes were seriously moist, delicate, wonderfully fragrant, and, just like all coconut flour based pancakes, keep your tummy full and satisfied for a very long time.
Plus, I can make so many more batches, still! Not to mention smoothies (of course!), and ice cream, and pudding, and SPONGE CAKE!!!
I’m thinking Healthified Black Bean and Green Tea Sponge Cake.
Oooooh, this is so happening…
MATCHA GREEN TEA COCONUT PANCAKES
- ⅓ cup coconut flour
- 1 tbsp Matcha Green Tea Powder
- ¼ tsp baking powder
- 6 egg whites (¾ cup)
- ½ cup buttermilk
- 1 tbsp honey (or maple syrup, or agave nectar)
- 2 tbsp 0% fat plain greek yogurt
- 1 tbsp cooked or canned Black Soy Beans
- 1 tbsp chopped pistachio
- 1 tbsp liquid honey
- Combine all ingredients in a small food processor (or mixing bowl) and blend until well combined.
- Coat a non stick pan with cooking spray and heat over medium-high heat.
- When pan is hot enough, slowly ladle about ¼ of a cup per pancake and cook until tops are covered with bubbles and edges look cooked.
- Very delicately flip the pancakes and cook until second side is golden then transfer to low temp oven to keep them warm while you cook the remaining pancakes.
- Garnish with dollop of plain yogurt, chopped pistachio, cooked black beans and drizzle of honey.