Dairy-free Matcha Pancakes
Perfect Sunday Breakfast. Pancakes made with organic matcha powder.
Servings: 6 pancakes
Calories: 125kcal
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.
Nutrition
Calories: 125kcal | Carbohydrates: 18g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 112mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 2mg