In honor of St. Patricks Day coming up, I wanted to make something delicious and GREEN!
I made pancakes- because I love them- and I turned them green and healthy by adding matcha green tea powder to the recipe. At first I wasn’t sure if adding the matcha would make them taste too much like green tea, or too “healthy” tasting…and I was pleasantly surprised by how delicious they were. The matcha adds just a tiny bit of flavor, just enough, to these fluffy light pancakes. Instead of going with the classic store bought syrup, I decided to make my own topping- fresh blueberry lemon compote. The combo of sweet tart blueberries, zesty lemon and almond extract is perfection! It was SO delicious on top of the pancakes ( I even stole a few solo spoonfuls after, it was that good!)
I chose to use a culinary grade Matcha powder by Panatea. It worked beautifully and the vibrant green color of the cakes was perfect.
Matcha is a very hot item in the health and wellness world. It touts many healthy benefits including:
High in Antioxidants.
Loaded with Catechin, EGCg.
Boosts Memory and Concentration.
Increases Energy Levels and Endurance.
Helps Burn Calories.
Aside from having the healthy benefits of Matcha, these pancakes are also gluten and dairy free. I made them gluten free by using oat flour instead of traditional flour. I wouldn’t recommend using whole wheat flour for these though- it will make the cakes to thick, dense and chewy- which is no good for a pancake!
1/3 cup unsweetened almond milk
2 tablespoons coconut oil (melted to liquid form) plus a little more to coat the pan
1 1/2 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup oat flour
1 tablespoon matcha powder
1 1/2 teaspoons baking powder
pinch of salt
1 cup fresh blueberries
1/3 cup water
1 tablespoon honey
1/2 teaspoon fresh lemon zest
1/4 teaspoon almond extract
First, get the blueberry compote going. In a small sauce pan, pix together blueberries, honey, lemon zest, water and almond extract. Heat at medium and let it simmer for about 10 minutes, or until it gets saucey and thicker.
Next, in a large bowl, whisk together the egg, almond milk, coconut oil, sugar, and vanilla extract. Add the oat flour, matcha powder, baking powder, and that pinch of salt to the bowl. Whisk together until the batter just comes together- DO NOT overmix! The batter should still look a little lumpy.
Heat a large skillet over medium heat. Coat the pan with a little bit of coconut oil. Using a 1/4 measuring cup, drop batter onto skillet in circles, evenly spaced. I did about 3 cakes in the pan at a time so they didnt get overcrowded. Wait until bubbles appear and pop on the tops of the cakes, then flip the and cook for another minute or so. Stack pancakes and pour hot blueberry lemon compote over and top with walnuts and coconut for some fun! Serve immediately.