It's a chilly Fall Saturday morning. And the important question remains: what's for brunch?!
These healthy yet sweet matcha pancakes (with fresh caramelized apples - YUM) are today's solution. They were posted by none other than @Bringing_Fit, who continues to surprise and inspire us with creative and delectable PANATEA recipes!
The Bari Blast (1 Serving)
- 1 scoop of PANATEA Ceremonial or Culinary matcha
- 1 egg
- 1/3 cup of soy milk (or any milk preference)
- 2 tablespoons of coconut oil, melted
- 2 tablespoons of coconut sugar (or alternate sugar/sweetener)
- 1 teaspoon of vanilla
- 1/2 cup of oat flour
- 3 tablespoons of gluten-free flour (or more depending on your oat flour, this recipe used Bob's Red Mill Gluten Free Pancake Mix)
- 1 1/2 teaspoons of baking powder
- 1 pinch of salt
- In a large bowl, combine and whisk together all wet ingredients: egg, milk, coconut oil, vanilla.
- In a separate bowl, combine and whisk together all dry ingredients: matcha, coconut sugar, oat flour, gluten-free flour, baking powder, salt.
- Add the dry mixture to the wet mixture, and whisk into a batter (some lumps are normal).
- Place 1/4 cup of batter on a non-stick cooking pan over medium-low heat (if you don't have non-stick pans, simply brush your pan with a little coconut oil).
- Flip the pancake when bubbles begin to form around the edges – this is crucial for thick and fluffy results (do not wait to flip until the top is nearly fully cooked).
- Repeat until all batter is used.
- Serve hot with maple syrup, honey or fruit (such as the below caramelized apples)!
- Dice 1-2 fresh apple(s) into bite size squares.
- Heat a non-stick pan (such as the above pancake one) with 1 teaspoon of coconut oil, 1 teaspoon of honey, 1 tablespoon of minced fresh rosemary and 1 teaspoon of coconut sugar.
- Place the apples in pan until fully warmed through and caramelized to golden brown.
- Serve warm on top of the pancakes.