- Calories: 160
- Protein: 8 g
- Total Fat: 2.5 g
- Unsaturated Fat: 2.5 g
- Saturated Fat: 0 g
- Cholesterol: 45 mg
- Total Carbohydrate: 27 g
- Dietary Fiber: 5 g
- Total Sugar: 3 g
- Natural Sugar: 3 g
- Added Sugar: 0 g
- Sodium: 60 mg
If you’re looking for ways to increase the health quotient of your flapjacks, try adding matcha to your batter. 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!
Recipe notes:
• I suggest sticking with 1 Tbsp matcha powder, as adding more will intensify the earthy, bitter flavor. After you make the recipe and sample the flavor, you can always increase the amount if you want.
• To simplify this recipe even further, you can prepare any favorite pancake mix according to the package directions and simply mix in 1 Tbsp matcha powder to your batter. The strawberries or any other fruity addition is up to you.
• While you can omit the strawberries, I find that they add some desirable sweetness to perfectly balance the intense earthy flavor of the matcha.
- Prep time
- Total Time
- • 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 and maple syrup, optional
* or any other preferred flour like white whole wheat flour or gluten free baking flour.
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.
Nutrition provides for 3 pancakes.
Try these Blender Strawberry Protein Pancakes!