Cook this: Coconut chia matcha pancakes 

While I’m a big matcha fan, husband hasn’t always been so receptive to it; why have green tea for dessert when you can have chocolate? So, Tokyo was a lot of fun for me in that I got to indulge my matcha sweet tooth, a lot. I ate matcha ice cream crepes, matcha cookies and cakes (a whole lot of which I took home with me), matcha chocolates; I even bought myself a little jar of matcha at one of the markets I visited to take home with me and experiment with. Husband’s curiosity got the better of him, and he tried a white chocolate matcha cookie; he was instantly hooked. So, I thought I’d try my hand at some coconut matcha pancakes (adapted from my buttermilk pancake recipe) for breakfast club yesterday morning…

Ingredients (makes 8 pancakes):
– 1⅓ cups self raising flour
– 2 tbsp castor sugar
¼ cup coconut (flakes, shredded, whatever)
– 2 tsp matcha powder
– 2 tbsp chia seeds
– 40g butter, melted
– 1 large egg, lightly whisked
– 1 cup coconut cream
½ cup milk (I used almond, but you can use anything)
– butter or spray oil for cooking

Putting them together:
1. Combine the dry ingredients (flour, sugar, coconut, matcha and chia) in a large tub – with the lid on, shake it well to combine (it’s just less messy than mixing it in a bowl if you’re anything like me first thing in the morning – lacking coordination and control, flour just goes everywhere).

2. Tip the flour mix into a large mixing bowl, and add in the wet ingredients (melted butter, egg, coconut cream and milk), and mix thoroughly with a wooden spoon. If the batter seems a little dry, add a little more milk; if it’s too watery, add a little more flour.

3. Heat a non-stick fry pan on medium heat, add a little butter or spray with cooking oil, and drop your pancake batter on – I use a ⅓ measuring cup of batter per pancake.

4. Cook for a few minutes on each side, until cooked through and golden on top.

They come out a beautiful, dense pancake, but still somehow a little fluffy inside. I used a little coconut Chobani and blueberries on top, and it was a pretty delicious breakfast! I’m going to pass it off as healthy, too, because there’s a ton of “super food” business going on in these. The other big plus is that they’re really quick to throw together, which means they don’t have to just be a special occasion/weekend breakfast option. And judging from the happy husband and empty plate, I’m tipping they’ll be making more regular appearances on our breakfast table…

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