Today we bring you a classic matcha breakfast recipe: Matcha Buckwheat Pancakes, by creative cook Arielle, aka@cocohealth!
Arielle is a 23 year old law and commerce student from Sydney. She is also breakfast obsessed and a health food enthusiast. She loves to channel her foodie passion and document all her food adventures on her social media:
This pancake recipe is very easy, simple and flexible. You can substitute some ingredients to make it vegan and gluten free if you desire. Buckwheat flour is a great choice for pancakes as it’s gluten-free and an excellent source of fibre and nutrients.
Moreover, these homemade pancakes have a distinctive and extraordinary flavour from the added matcha green tea.
Homemade Buckwheat Green Tea Matcha Pancakes
Ingredients
- ⅓ cup buckwheat flour
- ⅓ cup almond milk (or your choice of milk)
- ½ tsp baking powder (use gluten-free one for your preference)
- 1 egg (or ½ mashed banana for Vegan)
- 2 tbsp stevia (or your choice of sweetener: rice malt syrup, maple syrup, or honey)
- 2 tbsp Kenko Tea Matcha powder
Method
- Combine all ingredients in a bowl and mix well
- Allow mixture to sit for a few minutes
- Heat a lightly greased (sprayed with coconut oil) pan on the stove
- Spoon 2 tbsp of pancake batter in the pan
- Allow to cook for approx 1-2 mins per side
- Stack pancakes, serve with toppings of choice (e.g. tahini, banana, etc.) and devour!
These pancakes look so beautiful, don’t they? They are so easy and simple to make and taste divine.
---------------------------------------------------------------------------
Want more posts like this? Well then, please don’t forget to
