Matcha is packed with health benefits, and Matcha Pancakes Recipe from ‘The Matcha Cookbook’ will help you incorporate it into your breakfast, lunch, and dinner, as well as other meals.
Matcha has quickly become ingrained in the foodie lexicon, and for good reason. Matcha is made from finely powdered green tea leaves and is high in antioxidants known as polyphenols, which may help protect against heart disease and cancer, boost metabolism, and aid in blood sugar regulation, blood pressure control, and anti-aging. If you’re wondering how to incorporate more of this superfood into your diet, the editors at Aster have you covered with The Matcha Cookbook.
The new cookbook delves into the history of matcha and the science behind its health benefits, resulting in delectable recipes for every occasion. If matcha is a new ingredient in your kitchen, you may be surprised to learn that it can be used in everything from risotto to chocolate to body scrub. However, regardless of how you get your matcha fix, this cookbook will open your eyes (and stomach) to the super powder’s versatility.
Below is our favorite recipe from The Matcha Cookbook, and Matcha Pancakes that will satisfy your sweet tooth.
Ingredients For the pancakes (Makes 6-8 pancakes)
- 3/4 cup spelled flour
- 1 1/2 teaspoons baking powder
- 3/4 cup quinoa flour
- 1 tablespoon matcha powder
- 3/4 cup Greek yogurt, plus extra to serve
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon vanilla extract
- 1 egg
- 1 cup whole milk (or almond milk)
- Butter or coconut oil, for frying
Ingredients for the bananas
- 1 tablespoon coconut sugar or superfine sugar
- 2 bananas, halved lengthwise
- 4 teaspoons butter
Matcha Pancakes Recipe
1/ Sift the quinoa and spelled flour into a large mixing basin. Stir in the remaining dry ingredients until well combined.
2/ In a separate dish, whisk together the eggs, yogurt, milk, and vanilla extract. Combine the wet and dry ingredients in a mixing bowl until a thick batter forms.
3/ Melt a small amount of butter or coconut oil in a nonstick skillet over medium heat. Pour a small ladleful of batter onto the pan after the butter or oil has melted and begun to bubble. Cook for approximately 2 minutes, or until bubbles begin to form on the surface, then flip over and cook for approximately another 2 minutes.
4/ In a separate pot, melt the butter and add the sugar when it begins to bubble. Once the sugar has melted, add the banana halves to the pan and turn them to coat them with the sugar-butter mixture. Cook until caramelized on both sides.
5/ Garnish with maple syrup, bacon, slivered almonds, and Greek yogurt.