Matcha Green Tea Pancakes with Strawberry Dragonfruit Syrup

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  • 2.5 cups almond milk

  • 1 tablespoon matcha green tea powder

  • 2 tablespoons agave

  • 1 flax egg (2 tablespoons ground flax seed + water)

  • 1 tablespoon vanilla extract

  • 2 cups flour (I used gluten free)

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • Pinch of salt

  • 2 tablespoon oil (grapeseed, coconut, sunflower, or avocado)

Make a flax egg by mixing the ground flax and water in a small container or cup, then let sit for 5 minutes. 

Place all liquid ingredients and matcha powder in a blender or Vitamix. Mix on high speed for 1 minute. Stop the blender, and add remaining ingredients and mix until a smooth, thick consistency. Place roughly 2 tablespoons of batter on a preheated griddle or pan (I prepare mine by spraying avocado oil onto the surface). Cook on each side about 2 minutes or until edges are golden. When cooling, place on a sheet pan or plate in a single layer—DO NOT stack them. I find that they steam on top of each other and becomes sticky and mushy. Serve warm with a vegan butter, maple syrup, or my strawberry dragonfruit syrup recipe.

 

Strawberry Dragonfruit Syrup

  • 1 cup frozen strawberries

  • 1/2 cup maple syrup

  • 1 packet of frozen *Pituya Dragonfruit (See Chef's Note)

Place all ingredients in a small pot or saucepan on medium heat. Cover and cook until fruit is no longer frozen. Take a fork and break up and large pieces of strawberry. Serve on your favorite pancakes or on top of N'ice Cream.

**Chef's Note: You can find frozen Pituya Dragonfruit in the frozen fruit aisle. 

Charity Morgan