Its been a while since a pancake posting has appeared, so here goes. As those who read this blog know, I am a passionate pancake lover, to be sure. Not only are these easy to make, they are gluten/grain free, lactose free, and without refined sugar. They taste just like any other (albeit awesome) pancake.
And the Matcha? You cant taste it. Yet, Matcha packs a nutritional punch. It enhances ones sense of calm, is high in antioxidants, increases stamina, boosts memory and concentration, is said to help clear skin, detoxifies the body, and more. Its worth getting your hands on some of this stuff.
So, how to make the pancakes…
1 cup of buckwheat flour
2/3 cup coconut milk (not the kind in a can. The drinkable kind), or almond milk.
2 eggs, lightly beaten
1 cup of blackberries
1 tablespoon of cinnamon
2 tablespoons of Matcha
1 tablespoon of vanilla extract
2-3 tablespoons of honey
Optional, add in a handful of chocolate chips (I use dairy free)
1. In a medium size bowl, add the buckwheat flour, coconut/almond milk and eggs. Mix until well combined.
2. Stir in the Matcha, honey, vanilla and cinnamon. Do not overmix. Stir just until everything is combined. Then mix in the blackberries and chocolate chips.
3. I spoon roughly two heaping spoonful’s of batter for each pancake onto a warm greased skillet. Cook until the top begins to bubble a bit. Flip the pancake. Cook until the other side is light golden brown. You may have to flip each pancake twice before it’s finished completely, to ensure even cooking through. I recommend cooking for roughly 90-120 seconds on each side. Keep a close eye on them. You will be able to see when they are done. (Note: the first batch takes a bit longer than the subsequent ones).
Enjoy! These are super tasty straight off the griddle. I like mine topped with maple syrup, straight up and traditional. But peanut butter, honey, almond butter, a sprinkling of sunflower seeds, yogurt, you name it. Any other toppings you might like will also be fantastic.
These are just as good heated up the next day as leftovers. Store in an airtight container at room temperature. They stay good for up to 3-4 days.
This recipes yields about 6 or 7 pancakes.