Before you start, know that these are not fluffy pancakes. Instead, they are thin but soft. These pancakes are also not vegan but can be easily made vegan by replacing the egg with a chia or flaxseed egg. Now that your expectations are set, let’s get to the matcha goodness.
These pancakes are infused with matcha and added protein. Matcha is a powerful ingredient that helps improve immunity, boost metabolism and calmly energize our bodies.
For more on matcha’s health benefits, read my Morning Matcha Latte recipe.
Classic pancakes, on the other hand, are one of those indulgent comfort foods many of us enjoyed on weekends during our childhood years when our parental figures had more time to prepare breakfast or when we took a trip to the local diner. Those classic, fluffy pancakes are often made with buttermilk, butter, all-purpose flour, and refined sugar. Then, they are topped with even more sugar in the form of [delicious] maple syrup. Hello, sugar crash.
Believe it or not, we can still enjoy pancakes without all the dairy, processed ingredients, and the inevitable pancake coma. Here’s how…
Matcha Pancakes with Added Protein
- 1 banana
- 2 scoops plant-based vanilla protein
- 2 eggs
- 1 tsp matcha powder
- 1/2 tsp maca powder
- 2+ Tbsp plain, unsweetened nut milk
- coconut oil
- In a small mixing bowl, mash the banana.
- Whisk the eggs with the banana. Add the protein, matcha and maca powder. Stir until well-combined.
- Start by adding 1 Tbsp of milk at a time until the pancake batter reaches a good consistency. It will seem slightly more watery than your classic pancake batter.
- Heat a touch of coconut oil on a medium-large skillet. Start cooking your pancakes. Gently flip when the batter starts to bubble.
- Continue cooking until your batter is used up. Add more coconut oil to the pan if needed.
- Serve immediately with a drizzle of maple syrup, honey or (my favorite) 1 tsp maple syrup mixed with 1 tsp of nut butter.