Blender Matcha Pancakes
If you’re looking for ways to increase the health quotient of your flapjacks, try adding matcha to your batter.
![](https://joybauer.com/wp-content/uploads/2023/03/Wrinkles_MatchaPancakes021-683x1024.png)
Matcha is a fine powdered form of green tea, and because you’re consuming the whole leaf (versus discarding what’s left in a brewed tea bag), you’re reaping all the benefits and then some. The green-hued powder is a tea-rrific source of antioxidants that can help keep your skin glowy and your heart healthy. Plus, the ease of tossing everything into a blender and whipping up a stack of yummy pancakes is pretty darn appealing in my book.
Give yourself the green light on this green dish—and pair it with a matcha latte for double the goodness. I hope you like these so matcha!
Try these Blender Strawberry Protein Pancakes!
Blender Matcha Pancakes
Ingredients
- 1 cup almond milk, or any other preferred milk
- 1 large ripe banana
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup whole wheat flour*
- 1 tablespoon matcha powder
- 1 teaspoon baking powder
- 1 to 2 cups sliced strawberries
- Toasted chopped nuts, optional
- Maple syrup, optional
Instructions
- Add the milk, banana, egg and vanilla into the blender bowl. Then add the flour, matcha and baking powder. Blend until pureed.
- Liberally coat a skillet or griddle with nonstick oil spray and warm over medium heat. Working in small batches, pour about ¼ cup batter to form each pancake, then drop a few strawberries over the top (gently press them into batter to set).
- Allow pancakes to cook for about 3-4 minutes or until small bubbles form on the top. Flip and cook second side for about 2 more minutes. Repeat until all the batter is finished. Be sure to reapply oil spray between batches so your pancakes don’t stick.
- Top pancakes with additional strawberries, toasted nuts, vanilla yogurt and/or a drizzle of maple syrup.