THE WASHINGTON POST – These gorgeous green pancakes get their hue, a boost of health benefits and lovely tea flavour from matcha, a fine powder made from ground green tea leaves.
When you whisk matcha into a beverage or batter, you are incorporating the whole tea leaf, as opposed to when you steep tea leaves in water and then discard them.
That’s why with matcha you get intense flavour, brilliant colour and a concentration of catechins, the health-protective active compounds found in tea.
MATCHA ALMOND PANCAKES
These gorgeous green pancakes get their hue, a boost of health benefits and lovely tea flavour from matcha, a fine powder made from ground green tea leaves.
Made with whole-grain and almond flours and topped with a contrasting crown of fresh strawberries and toasted almonds, it’s a classic weekend breakfast with a healthful, modern twist.
INGREDIENTS
- Half cup plus one tablespoon whole-wheat pastry flour or all-purpose flour
- Half cup almond flour
- Two teaspoons baking powder
- Quarter teaspoon fine salt
- One tablespoon matcha
- One cup whole, reduced-fat or plant-based milk
- One large egg
- One tablespoon neutral oil, such as avocado or canola
- Two teaspoons vanilla extract
- One-third cup sliced almonds
- Eight medium strawberries, hulled and sliced
- Maple syrup, for serving
DIRECTIONS
In a medium bowl, thoroughly whisk together the pastry flour, almond flour, baking powder and salt until combined.
Sift the matcha into the mixture and whisk again to thoroughly combine.
In another medium bowl, whisk together the milk, egg, oil and vanilla until combined. Add the milk mixture to the flour mixture and stir just to combine.
Do not overmix; it’s okay if there are some small lumps. Let the batter hydrate for five to 10 minutes.
Meanwhile, in a small, dry skillet over medium-high heat, toast the almonds, stirring frequently, until fragrant and lightly browned, three to five minutes. Transfer to a small bowl and let cool.
Heat a large non-stick skillet or griddle over medium-high heat until hot. (To test, drop a dime-size amount of batter into the skillet and if it starts to bubble and brown right away, the pan is ready).
Working in batches as necessary, use a quarter cup measure to ladle the batter into the skillet.
Cook until bubbles form on top and the underside is nicely browned, about two minutes, then flip and cook until browned on the other side, and cooked through, two minutes more.
Adjust the heat as necessary to prevent the pancakes from browning too fast before they’re cooked through.
Transfer the pancakes to a plate and repeat with the remaining batter.
Serve topped with the sliced berries and toasted nuts, with maple syrup on the side. – Ellie Krieger
