Green Tea Matcha Pancakes

Pancakes for breakfast, lunch and dinner- yes, please. Matcha is one of the most spoken about ingredients in the industry and it’s antioxidant properties are good reason it’s such a hot topic. And with it’s green hue, you need #nofilter when you post your breakfast up on the gram.

PREP TIME – 10 MIN

COOK TIME – 10 MIN

TOTAL TIME – 20 MIN

LEVEL OF EXPERTISE – MEDIUM

SERVINGS – 2

INGREDIENTS

  • 1 cup White Whole Wheat Flour
  • 1 T Matcha Green Tea Powder
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/8 tsp Salt
  • 1/2 cup Unsweetened Vanilla Almond Milk (can sub in any milk of choice)
  • 1/2 cup Plain Greek Yogurt
  • 1 Egg
  • 1 T Honey
  • 1 tsp Vanilla Extract
  • Pure maple syrup for serving (optional)

INSTRUCTIONS

Heat skillet on medium-low.

While skillet is warming up, mix together dry ingredients.

In another bowl, whisk together the rest of the ingredients (almond milk through vanilla extract).

Pour wet ingredients into the flour mixture. Stir until mostly smooth (it’s okay to have a few lumps).

Drop 1/3 cup of batter onto pre-heated skillet. Cook until brown on each side. Continue until batter is used up. I like to set my oven to the “keep warm” setting to keep my cooked pancakes nice and toasty until it’s time to eat.

NUTRITION FACTS

CALORIES – 160

CARBS – 28g

PROTEIN – 8g

FATS – 2g

 

Diva

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I play with barbells and words. If you're going to kill time scrolling, you may as well click the link above.

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