Healthy Matcha pancakes

Matcha is high in antioxidants and studies show that it may help speed up metabolism to increase energy expenditure and boost fat burning. Personally, I rather like the green color too!

This recipe is allergy-friendly, made with buckwheat and banana. It makes 4 full size and about 6 smaller size pancakes.

matcha+pancakes.jpg

Ingredients

1 cup almond milk

2 tablespoons chia seeds

1 teaspoon vanilla powder (not vanilla sugar!)

1 very ripe banana

1 cup buckwheat flour

1 teaspoon baking powder

1 teaspoon cinnamon

1 tablespoon melted neutral-flavored coconut oil

2 teaspoons Matcha powder

Instructions

  1. Stir together the milk, chia seeds and vanilla in a small measuring cup. Set aside.

  2. Mash the banana very well, then add the buckwheat flour, Matcha powder, baking powder and cinnamon. Stir in the milk-chia mixture and the melted coconut oil. If the batter is too thick, add a little more milk.

  3. Place a large, nonstick pan over medium heat. Once the pan is hot, add a little neutral-flavored coconut oil and make the pancakes. Flip when there are bubbles on the surface of the pancake and the bottom is golden brown.

Connie Överby