Matcha Green Tea Pancake Food

MATCHA PANCAKES

Steps:

• Prepare and measure all the ingredients using measuring cups.
• Take the blender and add all ingredients - wet ingredients first for easier blending.
• Mix everything at high speed until you get a smooth texture.
• Taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough. Always add sweetener to your likings.
• Let the batter rest for few minutes. Oats will soak some of the moisture, and pancake batter will become denser.
• In the meantime, heat the pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush.
• For each pancake, drop 1/4 cup of batter into the pan. Cook for 1-2 minutes until pancake is lightly browned.
• Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate.
• Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
• Repeat the process with the remaining pancake batter.
• Add toppings and serve.

MATCHA PANCAKES

Steps:

• Whisk flour, matcha, baking powder, and salt together in a bowl. Make a well in the center of the mixture; add 1 cup plus 1 tablespoon cashew milk, egg, olive oil, and vanilla extract. Whisk batter briefly until just combined with some small clumps of flour remaining. Add chocolate chips; stir again briefly.
• Grease a small saucepan lightly; heat over medium-low heat. Transfer 2 to 3 spoonfuls of batter onto the center of the pan, spreading batter with the back of the spoon. Cook until small bubbles start to rise to the surface and burst, about 1 minute. Flip and cook until edges are lightly golden brown, about 1 minute more.

MATCHA GREEN TEA PANCAKE

Steps:

• Place matcha powder in a bowl and slowly add boiling water while whisking continuously until tea is frothy and matcha is fully incorporated. Refrigerate or set aside to cool.
• Mix milk, melted butter, and vanilla extract together in a large mixing bowl. Beat egg into the wet ingredients.
• Mix flour, sugar, salt, and baking soda together in a bowl. Sift into another bowl.
• Whisk cooled tea mixture into the milk mixture. Add sifted flour mixture to the milk mixture and mix batter thoroughly.
• Heat a lightly buttered frying pan or griddle over medium heat, but do not let it smoke. Pour 1/4 cup batter into the pan and cook until small bubbles are visible near the center of the pancake, 1 to 3 minutes. Flip and cook on the second side 1 to 3 minutes more.