Spinach Matcha Pancakes Recipes

SPINACH & MATCHA PANCAKES

Spinach & matcha pancakes image

Our easy spinach pancake recipe gets an extra boost from matcha powder - top with fresh fruit or yogurt for a vibrant green breakfast or hearty weekend brunch.

Provided by Miriam Nice

Time 30m

Number Of Ingredients 14

Ingredients

2 tsp matcha powder
60g spinach
100ml milk
200g self raising flour
1 tsp baking powder
2 tbsp maple syrup
½ tsp vanilla extract
3 eggs
25g butter , melted plus extra for frying
handful green grapes
few mint leaves
1 green apple or pear , sliced
4 tbsp lime marmalade or lime curd, warmed
4 tbsp natural yogurt

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.

Nutrition Facts : Calories 330 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium

MATCHA SPINACH PANCAKES (VEGAN, GLUTEN FREE, WFPB)

Matcha Spinach Pancakes (vegan, gluten free, wfpb) image

A beautifully green breakfast pancake with hidden veggies--these Matcha Spinach Pancakes are a vibrant way to start the day.

Provided by Remy

Categories breakfast

Time 25m

Number Of Ingredients 9

Ingredients

1 1/2 cups gluten free rolled oats
1 cup baby spinach
1 ripe banana
1 cup almond milk + more as needed
1 tbsp ceremonial grade matcha powder
1 tsp vanilla extract
vanilla non-dairy yogurt
fresh berries
maple syrup to taste

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.

MATCHA GREEN TEA PANCAKE

Matcha Green Tea Pancake image

A delicious pancake infused with matcha green tea flavor to give your breakfast a colorful Japanese flair! These pancakes are a vibrant color, so flipping them earlier will prevent them from browning as much and will maintain the bright green exterior. Serve with powdered sugar or whipped cream.

Provided by Brian Bower

Categories Breakfast and Brunch Pancake Recipes

Time 25m

Yield 8

Number Of Ingredients 11

Ingredients

1 teaspoon green tea powder (matcha)
1 cup boiling water
½ cup milk
2 tablespoons melted butter
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
2 tablespoons white sugar
½ teaspoon salt
¼ teaspoon baking soda
1 teaspoon butter, or as needed

Steps:

Place matcha powder in a bowl and slowly add boiling water while whisking continuously until tea is frothy and matcha is fully incorporated. Refrigerate or set aside to cool.
Mix milk, melted butter, and vanilla extract together in a large mixing bowl. Beat egg into the wet ingredients.
Mix flour, sugar, salt, and baking soda together in a bowl. Sift into another bowl.
Whisk cooled tea mixture into the milk mixture. Add sifted flour mixture to the milk mixture and mix batter thoroughly.
Heat a lightly buttered frying pan or griddle over medium heat, but do not let it smoke. Pour 1/4 cup batter into the pan and cook until small bubbles are visible near the center of the pancake, 1 to 3 minutes. Flip and cook on the second side 1 to 3 minutes more.

Nutrition Facts : Calories 116.3 calories, Carbohydrate 15.9 g, Cholesterol 30.7 mg, Fat 4.4 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 2.5 g, Sodium 223.5 mg, Sugar 4 g

MATCHA PANCAKES

Matcha Pancakes image

We're strong believers in sleeping in and brunching on the weekends (we didn't work hard all week for nothing!), so it's only natural that we treat ourselves to one of our favorite brunch foods: the classic pancake. There's just something about stacks of fluffy, buttery breakfast cakes that makes us feel like we're starting the morning off with dessert, especially if there are chocolate chips inside. Happy brunching! Top with more white chocolate chips, honey, butter, and enjoy.

Provided by Aiya America

Categories Breakfast and Brunch Pancake Recipes

Time 12m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1 tablespoon green tea powder (matcha)
2 teaspoons baking powder
¼ teaspoon salt
1 cup cashew milk
1 tablespoon cashew milk
1 egg
2 tablespoons olive oil
2 teaspoons vanilla extract
¼ cup white chocolate chips

Steps:

Whisk flour, matcha, baking powder, and salt together in a bowl. Make a well in the center of the mixture; add 1 cup plus 1 tablespoon cashew milk, egg, olive oil, and vanilla extract. Whisk batter briefly until just combined with some small clumps of flour remaining. Add chocolate chips; stir again briefly.
Grease a small saucepan lightly; heat over medium-low heat. Transfer 2 to 3 spoonfuls of batter onto the center of the pan, spreading batter with the back of the spoon. Cook until small bubbles start to rise to the surface and burst, about 1 minute. Flip and cook until edges are lightly golden brown, about 1 minute more.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.4 g, Cholesterol 32.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 407.2 mg, Sugar 4.5 g

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