Happy 2019! Hope everyone is still alive after all the New Year’s festivities last night. I’m sure a lot of you are ready to start eating a little cleaner after indulging over the holidays!
These matcha coconut chia pancakes are the perfect way to to get you started on your journey back to clean eating. They are filled with the delicious flavour of matcha green tea, which is very high in antioxidants.
These pancakes are not overly sweet. They are naturally sweetened with maple syrup and mixed berries. The matcha green tea flavour pairs so nicely with the berries.
I woke up this morning with pancakes on my mind, but I wasn’t exactly sure what kind of pancakes I was in the mood for. I’ve been loving matcha lately, so I figured what better way to incorporate more matcha into my life then to add it to my pancakes? Yes!
You will not be disappointed with these. For the folks out there that are hesitant about the flavour of matcha, my partner is not the type of person who would normally like matcha, and he thoroughly enjoyed these pancakes! They are great for even the pickiest eaters in your life.
Also, let’s talk about how vibrant and green these pancakes are…I don’t know about you guys, but I am always naturally drawn to colourful foods, even the super green ones! I guess I intuitively understand that these foods must be good for me because of how beautifully coloured they are.
Matcha Coconut Pancakes with Mixed Berry Topping
- 1 cup all-purpose flour
- 2 tbsp organic matcha green tea powder
- 1 tbsp chia seeds
- 1 tbsp pure maple syrup
- 2 tsp baking powder
- ½ tsp sea salt
- 1 1/2 cup coconut milk
- 2 tbsp liquid extra virgin coconut oil
- 1 large egg
- more coconut oil for greasing the pan
- 1/2 cup mixed berries
- shredded coconut for topping
- Combine the flour, matcha green tea powder, chia seeds, baking powder and sea salt in a mixing bowl.
- In a larger bowl, combine the coconut milk, coconut oil and egg and whisk until fully combined.
- Add the dry ingredients and whisk together, but do not overmix. Batter should be slightly runny but not overly lumpy either.
- Heat a medium skillet over medium heat and add coconut oil.
- Using 1/4 measuring cup, scoop the batter onto the skillet.
- Cook until the surface of the pancakes develop some bubbles, about 1-2 minutes.
- Flip and cook for an additional 1-2 minutes, or until the surface turns golden. Continue with the remaining batter.
- When pancakes are done, set aside and work on the berry topping. Heat a small skillet on medium heat and add the berries and maple syrup. Cook for 3-5 minutes, just until the berries soften and the juice starts to run.
- When the berries are cooked, add to the pancakes and top with more maple syrup, shredded coconut and any other desired toppings!