MATCHA MADE IN HEAVEN PANCAKES

FLUFFY + FILLING

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.

PANCAKE BATTER

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

1/2 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 stodgey, 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 mat cha 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!

I HOPE YOU ENJOY! PLEASE ALL FEEDBACK IS WELCOMED.

THANKS FOR READING GUYS! LET ME KNOW WHAT YOU THINK + FEEL FREE TO REPOST + TAG US @J.NOURISH ON THE SOCIALS. MUCH LOVE X