Soft, fluffy matcha pancakes. The ultimate Sunday breakfast! We’ve used a combination of buckwheat and almond flour however if you want to make this recipe nut-free you can swap almond meal for sesame flour.
For a touch of sweetness we recommend serving with a drizzle of pure maple syrup. They are also delicious with coconut yoghurt and fresh berries and if you’re as matcha-obsessed as us, finished with a sprinkle of matcha powder!
1/3 heaped cup buckwheat flour
1/3 cup blanched hazelnut meal
2 tsp Matcha Maiden matcha powder
1 tsp baking powder
1 tsp vanilla bean powder
2 organic eggs, separated
1 ripe banana, mushed
1/2 cup coconut milk
1 or 2 tbsp maple syrup (+ extra to serve)
Combine dry ingredients in a mixing bowl, mix well.
Then add remaining ingredients (except egg whites) to a blender, blend until smooth. Add to dry mixture, mixing well.
Beat egg whites until firm peaks form and then gently fold into the pancake mixture.
Place coconut oil in a non-stick pan and allow to melt over low-medium heat.
Add a small amount of the pancake mixture and leave to cook for 1-2 minutes (or until bubbles start to form).
Flip and allow the other side to cook for another minute or so. Repeat this process for the rest of the mixture.
Stack pancakes and serve with a drizzle of maple syrup, coconut yoghurt and dust with matcha powder.
Provided courtesy of Hannah & Jen, the amazing Mother-Daughter Duo behind Healthy Luxe
To learn more about them visit their insta @healthyluxe and make sure to tag @healthyluxe and @matcha_maiden in your re-creation of this recipe because we’d love to see and share it!