Most of our Sundays start with a big cup of coffee and Pancakes. We love spending some time elaborating and enjoying our Sunday breakfast as during the week we don't have the time and will normally have overnight oats. Our latest addition to our favourite ways to start the last day of the week is these lovely Dairy-Free Matcha Pancakes.
Sundays are a great opportunity to prepare a beautiful and delicious breakfast for the whole family. Our staple recipe for Sunday Pancakes are Dairy-free Pear Pancakes but lately, we have been mixing it up to keep it interesting! These Dairy-Free Matcha Pancakes are delicious, fragrant and provide extra health benefits from the matcha power.
Matcha is a type of green tea made with young tea leaves. The tea leaves picked are grown under shade and have an increased amount of chlorophyll which makes them greener. They are then steamed, dried and slow stone-grinded into a fine powder. When it comes to choosing Matcha, we always search for organic and chemical-free matcha powder.
Chad's Chai Matcha
Our top brand when it comes to tea and especially matcha powder is Chad's Chai. Their matcha is packed full of antioxidants and free of harmful chemicals. The creators of Chan's Chai love tea and when something has been made with love and passion you can tell straight away. Their teas are hand-blended and made with the best ingredients. You can check and order their teas here.
How to use Matcha when making Pancakes?
The matcha powder is added with the dry ingredients. We use 1 tablespoon of matcha per 1 cup of flour, 1 teaspoon of baking powder and 1 teaspoon of brown sugar. We mix all the dry ingredients with a whisk until the mixture is uniform and has no lumps. For tea making, you should invest in a good quaility matcha whisk.
After, you can add the rest of the ingredients to prepare the batter. Separate the yolk from the egg white. Mix the egg yolks with soy milk and add them into the mixture. When all the ingredients are perfectly incorporated, whisk the egg whites with the brown sugar until foamy. Add to the mixture and gently mix making sure you are not overmixing the batter as it will lose the fluffiness.
The batter will have a lovely green colour so will your pancakes. We use Matcha really often to prepare our Overnight Oats or this matcha cookies. It will give your recipes an extra boost of energy and they will taste delicious!
Toppings
We love using different toppings every time we have pancakes, there are infinite combinations and it's a fun way to try new things. Matcha pancakes have such a vibrant green colour and a fragrant flavour that you won't need much to serve them.
- Maple syrup, always! We love our organic maple syrup and this is a staple when topping our pancakes.
- Fresh fruit. How good does fresh fruit taste? Kiwi is our favourite fruit to top these pancakes as it combines perfectly with the matcha pancakes in colour and flavour. We use as well our sugar-free homemade apple sauce to top our pancakes.
- Dairy-free Yoghurt. For example, coconut yoghurt. We love it because it’s creamy and sweet and just perfect to combine with the fruit and maple syrup.
- Some extra Matcha! Why not? Top your matcha pancakes with some extra matcha powder, it looks amazing and tastes even better!
Dairy-free Matcha Pancakes
Ingredients
- 1 cup flour
- 1 tablespoon Chad's Chai matcha
- 1 teaspoon baking powder
- 1 cup soy milk
- 2 eggs
- 1 teaspoon brown sugar
- Grapeseed oil or any other light-flavoured oil
Instructions
- In a large bowl, combine the flour, matcha powder and baking powder. Make sure everything is mixed well and you have no lumps.
- Take another bowl and pour the soy milk and the egg yolks (keeping the egg whites in a separate jar). Mix well and add with the rest of the ingredients.
- Tip the egg white and brown sugar into a mixing bowl and beat with an electric hand whisk. It will take around 1 minute for the egg white to have a fluffy cloud consistency. Beat until it stands up in stiff peaks. You can skip this part to speed the preparation time, but we love our extra fluffy pancakes and this is how we get a perfect consistency.
- Pour the whisked egg whites with the rest of the ingredients. Mix very gently making sure you don't overmix the batter, as you won't get fluffy pancakes otherwise.
- Heat and lightly grease with oil a frying pan over medium to high heat. Pour some batter onto the pan and when you can see bubbles forming on the top, flip the pancake and cook on the other side.
- Serve with toppings of your choice.
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