With Shrove Tuesday/Pancake Day fast approaching (5th March 2019!), I thought what better way to celebrate than with some delicious (and very green!) pancakes. When I ventured to Bali last year, I spent a few days in Canggu, famously known for its amazing cafes and vegan food. I had been waiting to visit Cafe Organic since my sister told me about this brunch/lunch/any time of day haven, two years prior to my travels. Their matcha pancakes have stayed with me ever since and are the inspiration behind this recipe.
Matcha is a finely ground powder made from green tea leaves. Green tea is rich in polyphenols, specifically catechins, which have powerful antioxidant capabilities and are potentially anticancer in nature (disclaimer: this research used high doses of green tea, not pancakes!). This recipe is gluten free, vegan and refined sugar free; perfect for pancake day or a lazy weekend brunch.
You can easily leave out the matcha if you don’t have it to hand; how about adding some blueberries or chocolate chips instead? If chocolate sauce doesn’t float your boat, you could drizzle your favourite nut butter over the top or, if you’re feeling really fancy, some coconut whipped cream!
I would LOVE to know if you recreate this recipe! Please tag me in your photos on Instagram and Facebook @totolynourished and share this recipe with friends. Happy pancake flipping!
Makes 8-10 pancakes
- 1 tbsp ground flaxseeds
- 3 tbsp water
- 1 cup gluten free flour (I used a 50:50 blend of brown rice flour and oat flour)
- 2 tsp baking powder
- 2 tsp matcha powder
- 1/2 tsp sea salt
- 1 cup almond milk (or whatever milk you prefer)
- 1 tbsp maple syrup
- Coconut oil for cooking
For the chocolate sauce:
- 2 heaped tbsp coconut oil
- 3 tbsp cacao powder
- 1 tbsp maple syrup
- In a small bowl, combine the ground flaxseeds and water and set aside for 5-10 minutes to allow the mixture to thicken. This cleverly acts as an egg replacement!
- In a mixing bowl, combine the flour, baking powder, matcha powder and sea salt, creating a well in the centre of the mixture.
- In a separate bowl, whisk together the almond milk, maple syrup and flaxseed ‘egg’. Very gradually, add the wet mixture to the dry ingredients, whisking thoroughly until everything is combined to form a thick batter.
- In a frying pan on a medium heat, melt a little coconut oil (about 1/4 tsp) and ensure that the pan is nice and hot. Using a ladle, spoon a little of the mixture on to the frying pan. Cook for about 2 minutes on each side until the pancakes start to turn golden brown. Repeat the process until all of the mixture has been used up.
- For the chocolate sauce, simply melt the coconut oil in a bowl over a pan of boiling water (or in the microwave), then add the cacao powder and maple syrup, whisking thoroughly. Enjoy warm or allow the mixture to cool and thicken in the fridge before serving, drizzled over beautifully stacked pancakes.
- Serve however you fancy!