Serves 6
45 min
Matcha Pancakes with Milled Flax Seeds
Recipe GLPRffa190cb1354e6
Vibrant green pancakes infused with matcha powder and boosted with nutritious milled flax seeds. These light and fluffy cakes are made with a simple wet-dry batter, cooked to golden perfection in oil, and perfect for a wholesome breakfast or brunch.
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Ingredients
1 egg
1 1/2 cups milk (dairy or non-dairy such as soy milk)
2 tablespoons honey
2 cups all-purpose white flour
2 tablespoons matcha green tea powder
2 tablespoons milled flax seeds
1 1/2 teaspoons baking powder
3 tablespoons oil for cooking, plus more as needed
Directions
In a large mixing bowl, whisk together the egg, milk, and honey until well combined.
In the same bowl, add the flour, matcha powder, milled flax seeds, and baking powder. Gently stir and mix until the ingredients are evenly incorporated and the batter is smooth and homogeneous, with no visible lumps.
Heat 3 tablespoons of oil in a large skillet over medium heat for about 1 minute until shimmering.
Pour approximately 1/3 cup of batter onto the hot skillet for each pancake. Depending on skillet size, you can cook 2–3 pancakes at a time, spacing them evenly apart to prevent them from merging. Cook for 2–3 minutes, until bubbles rise to the surface and the edges appear golden brown.
Using a spatula, carefully flip each pancake and cook the second side for 1–2 minutes until golden brown and cooked through.
Transfer the cooked pancakes to a serving platter and loosely cover with kitchen paper to keep them warm while you cook the remaining batter. Add more oil to the skillet as needed between batches to prevent sticking.
