For those of you who don’t know, matcha is a trendy ingredient right now. Vendors make it by taking young green tea leaves, harvesting them early, dehydrating them and turning them into a powder.
The resulting product is this green, slightly bitter-tasting ingredient that is making itself known up and down the country in trendy kitchens.
In many ways, it is the ultimate “wellness” food. Unlike green tea, you’re not just drinking the water in which you steeped the leaves. You’re actually eating the leaves themselves. And that means you’re getting all the goodness contained within.
Like so many healthy foods, though, matcha comes with a few downsides in the taste department. It’s super bitter taken raw, so you’ll want to avoid that. Add it to pancakes, though, and it tastes fantastic.
Matcha pancakes are the pancakes you should have been eating when you were a kid but didn’t. Weirdly, the matcha doesn’t turn them green, but it does give them this rich, tea-like bitterness that is the perfect contrast to sweet syrups or whatever else you drizzle on top.
Making them is easy too. Just add a few tablespoons of matcha to the mix, and you’re ready to go.
Matcha is healthy – like CBD oil – because of the way that it activates specific pathways in the cells. The leaf contains EGCG, a type of tannin the tea plant creates to protect itself against the sun. It turns out that this same chemical also provokes our cells to be healthier too, saving themselves from oxygen damage and ageing. Thus, it’s the kind of ingredient you can include on its own to provide massive health benefits.
Making Matcha pancakes
Actually making matcha pancakes is easy – just add a couple of scoops to your regular pancake mix.
Making super healthy pancakes, however, is a little more challenging but still totally doable.
Try these ingredients for the mix:
- ½ cup oat flour
- ½ cup spelt flour
- 1 tsp baking soda
- 2 tablespoons matcha powder
Once you’ve got all the dry ingredients together, add either milk or water until it is the right consistency and then shake it up in your pancake bottle (or whisk in a jug if you don’t have one).
Then squirt out the mixture into a non-stick pan and cook on each side for a couple of minutes before turning over.
Be warned: these pancakes are thicker than the regular variety, so you’ll need to cook on a slightly lower heat for longer than you would normally.
What healthy toppings can you put with matcha pancakes?
Here you’ve got a couple of options. If you like Asian cuisine, you can try mixing beans and dates in a blender to create a kind of sweet paste.
If that’s not your thing, you can also try making a fruit compote using seasonal produce. Right now, apples, plums and berries are ripening so it’s time to make use of the windfall. If the compote is too tart, try adding a few spoonfuls of date sugar – the only natural, wholefood sweetener in existence!