Spinach Matcha Pancakes Recipes

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.

MATCHA SPINACH PANCAKES (VEGAN, GLUTEN FREE, WFPB)

Steps:

• Add all ingredients to a high speed blender (I recommend packing the spinach in first and sifting your matcha to avoid clumps) and blend until smooth. Try not to overblend! The batter should be spoonable, and you can add almond milk in 2 tbsp increments as needed over time. The batter will firm up a little bit as the oats absorb the liquid.
• Heat a pan on medium heat, oil if not nonstick and pour about 1/4 cup of batter into the pan. Smooth with the back of a spoon to spread and flip when small bubbles appear on the surface. Cook for an additional 1-2 minutes. Repeat until no more batter remains.

SPINACH & MATCHA PANCAKES

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.