Antioxidant Pancakes

In lieu of Spring time, and all things green, I was inspired to come up with a pancake recipe that matcha-ed (see what I did there?) the newly sprouting grass that’s spreading all over the hills of Southern California. Yay for almost being out of the drought!

Assuming most of us would opt for satisfying our carb & sweet tooth cravings, without forsaking the wellbeing of our bodies, here’s a guilt-free pancake recipe that provides a daily dose of antioxidants.

Matcha has been one of my go-to’s for as long as I can remember. When avoiding coffee, it’s almost one of the only teas that can boost my energy almost as much as a cold-brew. It’s no wonder Matcha-everything is all the craze these days, with the wide range of health benefits including:

1. Antioxidant-rich

  • Did you know that not all antioxidants are created equal? Catechins, found in green tea, are one of the most potent of antioxidants.
  •  Antioxidants are important to incorporate in your diet to fight against free-radicals, cancer-causing cells, and helps give your skin that extra glow.

2. Brain function

3. CLEAN ENERGY

  • Due to the L-theanine, the hours of energy you’ll get from ingesting Matcha won’t be followed up by a burn-out of the nervous system like other stimulants do.

4. Alkalizing

  • Matcha comes from the Camellia sinensis leaves that are grown in the shade. This creates a high content of chlorophyll.
  •  Chlorophyll is nutrient dense and not only alkalizes the body, but also has antibacterial properties, and aids in wound-healing.

5. Boosts Immunity

  • Polyphenols, catechins, flavonoids and antioxidants all help the body’s immune system to fight off harmful bacteria and viruses. Guess what contains high levels of all of those immune boosters?! That’s correct, Matcha. 

Recipe below: 

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  • 2 ripe bananas
  • 2 eggs, whisked 
  • 1/2 tsp of vanilla extract
  • 1 1/2 cups of gluten free oat flour
  • 1 1/2 tbsp matcha powder 
  • 1/4 tsp of salt
  • 1 tbsp apple cider vinegar
  • 1 tsp baking powder
  • 1 cup non-dairy milk (I used oat)

Mix all wet ingredients in a small mixing bowl (eggs, vanilla, vinegar, and milk). In a separate bowl, combine all dry ingredients. Add dry ingredients and bananas to the food processor or blender. Slowly add in the wet mixture to the rest of the ingredients. Blend until smooth.

Heat up a frying pan, and option to use coconut oil or butter to fry. Cook until edges of pancake start to brown and small bubbles form, about 1-2 min per side. Makes about 8 small pancakes. 

Topping ideas:

  • Greek Yogurt
  • High quality maple syrup
  • Berries
  • Sliced bananas 
  • Candied nuts: Heat butter and coconut sugar in a small saucepan. Mix in nuts on low heat until carmel texture forms. Spread mixture out on parchment paper to cool, add a pinch of salt, cinnamon, or fresh rosemary, chopped. 

Go get your Matcha-Pancake on and call it a day well spent!