Your go to quick & easy recipe for fluffy matcha pancakes. The Matcha Focus Superfood blend gives the dough a herby and velvety taste, perfect for slow morning breakfasts and brunch.
These pancakes can be stored in the freezer for up to 6 weeks. Simply put them in your toaster on medium heat until warm and soft.
Ingredients (serves 4) :
- 1 tsp Matcha Focus
- 2 eggs
- 200 ml (plant-based) milk
- 4 tbsps sugar
- 150 g flour
- 2 tsps baking soda
- ½ tsp salt
- butter for the pan
- Maple syrup and fruit/berries for serving
Method:
- Separate the egg whites and egg yolks.
- Mix egg yolks, milk and sugar in a bowl.
- Add Matcha Focus, flour, baking powder and salt and stir until the batter is thick.
- Beat the egg whites until stiff and slowly fold them into the batter with a whisk.
- Heat some butter in a large pan. Pour 1 small ladle or approx. 3 tbsps of batter into the pan per pancake. Fry until golden brown on both sides over medium heat.
Your matcha pancakes taste best when you serve them with a little maple syrup and fresh berries. Red berries, such as raspberries or strawberries, are ideal not only in terms of taste, but also as a color contrast to the greenish matcha pancakes.
