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I'm pretty sure you'll love these Banana Matcha Pancakes as soon as you try them. After lots of experimentation, I finally perfected the technique of getting the pancakes round. I'm no chef, so the first few batches I made were either over-cooked or so irregularly shaped that they didn't resemble pancakes at all. Now that I've got the recipe down pat, I love making these on the weekend for family and friends. The fact that they're green never ceases to impress!

Quantity: Makes 6 small pancakes

Ingredients:
  • 2 large free range eggs
  • 1 very ripe banana (the riper the better)
  • 1 tsp Mista Matcha Cooking Grade Powder
  • 2 large tbsp's of buckwheat flour (buckwheat flour is gluten free)
  • 1 tsp baking powder 
  • 1/8 cup of coconut milk (or any milk of choice)
  • Coconut oil for frying
  • Walnuts (optional)
  • Cacao nibs (optional)
  • Ground flax seeds (optional)

Directions:

  • Place all ingredients (apart from coconut oil) in blender and blitz until smooth
  • Over a low to medium heat, transfer small portions of the batter to the frying pan in a little coconut oil. Keep the pancakes small in size as the batter is delicate. 
  • Serve with fresh fruit and yoghurt. If you have a sweet tooth, add some honey or maple syrup.
  • Enjoy!

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Why You Should Be Drinking Matcha

Here's a short explainer video that highlights some of the health benefits of matcha

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Whisk up and zen out with this handy how-to video

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