Matcha Pancakes Food
MATCHA GREEN TEA PANCAKE
A delicious pancake infused with matcha green tea flavor to give your breakfast a colorful Japanese flair! These pancakes are a vibrant color, so flipping them earlier will prevent them from browning as much and will maintain the bright green exterior. Serve with powdered sugar or whipped cream.
Provided by Brian Bower
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 116.3 calories, Carbohydrate 15.9 g, Cholesterol 30.7 mg, Fat 4.4 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 2.5 g, Sodium 223.5 mg, Sugar 4 g
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.
Nutrition Facts : ServingSize 1 pancake, Calories 163 kcal, Carbohydrate 23 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 27 mg, Sodium 35 mg, Fiber 3 g, Sugar 7 g
MATCHA PANCAKES
We're strong believers in sleeping in and brunching on the weekends (we didn't work hard all week for nothing!), so it's only natural that we treat ourselves to one of our favorite brunch foods: the classic pancake. There's just something about stacks of fluffy, buttery breakfast cakes that makes us feel like we're starting the morning off with dessert, especially if there are chocolate chips inside. Happy brunching! Top with more white chocolate chips, honey, butter, and enjoy.
Provided by Aiya America
Categories Breakfast and Brunch Pancake Recipes
Time 12m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.4 g, Cholesterol 32.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 407.2 mg, Sugar 4.5 g
SPINACH & MATCHA PANCAKES
Our easy spinach pancake recipe gets an extra boost from matcha powder - top with fresh fruit or yogurt for a vibrant green breakfast or hearty weekend brunch.
Provided by Miriam Nice
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 14
Steps:
- Put the matcha powder, spinach and milk into a blender and whizz up until smooth. Pour it into a bowl with the rest of the pancake ingredients and whisk until the mixture is lump-free.
- Melt a small knob of butter in a large non-stick pan then start frying the pancakes making each one from approx. 2 tbsp batter. Cook them for 2-3 mins then flip over and cook for another minute on the reverse. You will need to do this in 3 or 4 batches depending on the size of your frying pan.
- Serve the pancakes stacked up with plenty of green fruit and a drizzle of warm lime curd or marmalade if you like.
Nutrition Facts : Calories 330 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
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