In honor of the upcoming St. Patty’s day, I decided that a green pancake was necessary for Pancake Friday this week!
I just so happened to receive a bag of Kiss Me Organics Matcha Green Tea Powder (<- affiliate link) the other day, and I figured there was no better way to use it than in my next batch of pancakes!
I’ve never cooked with matcha powder before and I’m pretty sure the only time I’ve ever really had matcha was in the Starbucks Green Tea latte, but it’s something I’m always intrigued by. It’s chock full of antioxidants and it’s a better source of long-lasting energy than coffee. Why not give it a try again?
(yay for my new griddle!)
Matcha has a really earthy flavor and I wasn’t quite sure what I would pair with it until I remembered that when Starbucks first came out with their green tea lattes/frappuccinos, they topped them with a berry syrup. So, that’s what I would do too!
I also added some shredded coconut, because, well, why not?
The pancakes were light, fluffy, and pretty darn tasty! I think the berries on top really made it! As for whether or not I’m really feeling those health benefits, the jury is still out but I will be using this powder again!
Grab yourself some matcha green tea powder and get to cooking friends!
Dry Ingredients:
1 cup all purpose flour
1/2 cup cake flour
1 TBS sugar
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1/3 cup shredded sweetened coconut
2 TBS matcha green tea powder
Wet Ingredients:
1 egg
1 cup buttermilk + extra if your batter is too thick (I used 1 cup milk + 1 TBS vinegar, sit for a few minutes and voila!)
1 tsp vanilla
2 TBS honey
1 TBS coconut oil
For the Syrup:
In a saucepan over low heat, add frozen or fresh berries (I used a pint of blackberries and about 4-5 strawberries) and about 1/4 cup sugar. Cover and allow to reduce to a sauce, stirring occasionally.
