matcha coconut pancakes.
I don’t know about you, but I’ve been on a matcha craze lately. I would bathe in it if I could. Just kidding…I think. My absolute favourite way to enjoy matcha is via a coconut milk latte. Coconut and green tea are a matcha made in heaven, so I thought why not make this combination more heavenly by turning it into matcha coconut pancakes? Pancakes are the perfect breakfast for sloooow weekend mornings. Turn on some good tunes, brew a nice mug of coffee, and make yourself a luxurious breakfast. You deserve it! If you’re feeling extra fancy, you can top your pancakes with coconut whipped cream because why not? Go big or go home!
Regular pancakes are normally filled with eggs, milk, and refined sugar so I’ve decided to vegan-ize and slightly health-ify them. They’re perfectly fluffy, oil-free, and can even be made gluten free by substituting the flour. With a handful of ingredients that you probably already have in your kitchen, you can enjoy these in almost no time at all. The matcha adds a beautiful green hue and green tea flavour which pairs perfectly with the coconut.
FOR THE PANCAKES:
1 cup spelt or all purpose flour (gluten free option: oat flour)
1 flax egg: 1 tablespoon ground flax, 2 tablespoons water
3 tablespoons maple syrup
1/2 teaspoon pink Himalayan salt
1 tablespoon baking powder
1 1/2 tablespoons organic matcha
1/2 to 3/4 cup coconut milk
1 teaspoon vanilla extract
optional: 1-2 tablespoons melted coconut oil
Make the flax egg. In a small bowl, mix the flax and water and set aside so it becomes a jelly-like consistency. Meanwhile in a medium-sized bowl, whisk all of the dry ingredients together.
Add the coconut oil(if using), flax egg, maple syrup, vanilla, and slowly add the coconut milk until the pancake batter is very thick, but thin enough to pour. You may not need all of it – I only used about half a cup plus two tablespoons.
Heat a nonstick skillet on medium heat. Once hot, use a 1/3 cup measure to ladle the pancake mixture onto the skillet. Flip once bubbles start to form on the surface of the pancake.
FOR THE COCONUT WHIP:
1 can of full-fat coconut milk
a splash of maple syrup and vanilla
Refrigerate the can of coconut milk overnight. The coconut milk will separate into a liquid and a coconut “cream”, which you will use for the whipped topping. In the morning, scoop off the coconut cream that has risen to the surface. Save the liquid at the bottom for smoothies or even use it as the liquid base for the pancakes. In a medium-sized bowl, whip the coconut cream, maple syrup, and vanilla using an electric whisk until smooth.
Top your pancakes with shredded coconut, coconut whip, and maple syrup. Please please please use real maple syrup, not the stuff that comes in a plastic container and has a million different ingredients in it. You know what I’m talking about.
* Makes 4 pancakes