These light, yet extremely moist + filling pancakes are perfect to satisfy off of your sweet cravings as well as tick off your nutritional needs, high in protein + low in sugar. These can be made vegan, although I still really enjoy using eggs in my breakfast + recipes.
Yet, the main WOW in this recipe is the funky green hue created by adding my favourite energising Matcha green team powder by Muscle Matcha.
There truly isn't a day that goes by without Matcha in my life.
Makes: 2 servings |Prep: 5 MINS | Total: 20-25 MINS (depending on the pan size to cook in)
INGREDIENTS
Wet:
- 4 Organic Eggs, Whisked
- 1 tsp, Apple Cider Vinegar
- 1 tsp, Pure Vanilla Extract
- 1/2 Cup of Coconut or Almond Milk
- 1 Large Banana or 2 Small (mashed)
Dry:
- 3/4 Cup Tigernut Flour
- 1/4 Cup Oats or Sub Almond Flour
- 1 tbls Baking Powder
- Pinch of Sea Salt
- 1 tsp, Master Matcha Green Tea Powder
- 1/2 tsp, Cinnamon
METHOD
First, mash banana well in a large mixing bowl. Add all the rest of the wet ingredients into mixing bowl and whisk until well combined.
Add dry ingredients. Mix until well combined and a thick batter forms. If too stodgy, add a splash more off your chosen milk. NOTE: it will be slightly thicker than a regular pancake batter as the Tigernut flour is courser in consistency. As an alternative, you can add all of the ingredients to a blender and blend until combined).
Set aside for a few minutes whilst pan warms up.
Heat a medium-sized non-stick pan over Low- Medium heat and add enough coconut oil to coat the surface (about 1 tablespoon). Slow and steady with cooking these as you want to keep the colour nice and vibrant without burning the outside.
Measure out a scant 1/4 cup of batter and pour it onto the hot pan. Cook until sides firm up, about 1 to 2 minutes. Flip and cook on the other side another 1 to 2 minutes, until cooked through. Repeat for remaining batter.
I topped these with coconut yoghurt and some toasted coconut flakes as well as some matcha coconut yoghurt drizzle simply made by mixing coconut yoghurt with matcha powder and adding a tiny dash of coconut milk to thin out to form a drizzle paste. Berries are also an amazing combo with this!
