Matcha Pancakes with the Neoflam Pancake Pan
The pancake has a long and storied history. From ancient unleavened doughs to the fluffy stack waiting for you at a certain International House, the pancake has seen it all. Today, we bring you a modern, healthy variation on the classic breakfast discus. It has been elevated with a hint of matcha powder — an antioxidant powerhouse. The matcha provides a subtle green hue, making matcha pancakes the perfect way to start your St. Patrick’s Day!
If you have never heard of matcha, now is a good time to get acquainted. It is a special form of green tea that possesses much higher levels of antioxidants, chlorophyll, and other healthy substances. Try adding it to a variety of recipes like smoothies, desserts, baked dishes, and anything else you can think of. Let us know how it goes!
Makes: 8 Pancakes (in the Neoflam Pancake Pan)
Cook Time: 25 minutes (including syrup)
- 1/3 Cup Coconut Flour
- 1 Tablespoon Matcha Green Tea Powder
- 1/4 Teaspoon Baking Powder
- 3 Eggs
- 1/2 Cup Coconut Milk
- 1 Tablespoon Agave (or equivalent sweetener)
- 1 Cup Water
- 1 Cup Sugar (or equivalent sweetener)
- 2 Cups Strawberries
- Combine pancake ingredients. Mix well. [The coconut flour will produce a coarse texture when compared to typical pancake mix.]
- Place the Neoflam Pancake Pan over medium heat. Coat each individual cup with butter. [You may substitute butter with oil, or another fat, but we recommend that you do not use cooking spray because it has a low burning point.]
- Individually fill each cup with batter. Cook until golden brown on the bottom, then flip.
- Gently wipe down each cup with a towel before refilling with more batter.
- Combine sugar and water in a saucepan. Heat until sugar dissolves.
- Chop strawberries. Mix into the saucepan. Bring to a boil for 10 minutes.
- Reduce heat for another 10 minutes. [Allow to simmer, reduce, and thicken]
- [Optional] Strain and refrigerate.
[P.S.] Share your pictures and variations!