It’s our favorite time of the year and whether you’ve been naughty or nice you’re going to get a treat from me. A treat that’s sweet on lips, kind on the hips and so cute even your kids are going to flip!
These Matcha pancakes are gluten-free, dairy-free, grain-free, refined sugar-free, wheat-free & guarantee to bring out your holiday spirit. For those not so familiar, Matcha is a fine-ground, powdered, high-quality Japanese green tea that’s super rich in nutrients, antioxidants, fiber and chlorophyll. One cup of it is equivalent to 10 glasses of regular green tea in terms of nutritional value and antioxidant content. It also gives these pancakes the natural green color.
If you’ve been following A Skinny Dish for a while and saw my Matcha & Vanilla Chia Seed Pudding recipe, you can probably guess by now that I’m fond of this particular type of green tea – all because of its alluring aroma, complex taste and nutritional benefits.
So I wish you a very merry Matcha Christmas filled with love, gifts & kisses. Get flipping & stacking because this year you’ve got an edible tree!
Serves: Depends on the size of your pancakes and how many pieces you use to stack each plate. I got 2 servings (7 various sizes of pancakes per stack) from the quantity on this recipe.
1/2 cup Coconut flour
1 heaping tbsp Matcha powder
1 tsp pure Vanilla extract
1 cup Coconut milk
2 1/2 tbsp Honey
1/2 tsp Baking soda
1 tbsp Apple cider vinegar
1/4 tsp Cinnamon
a pinch of Sea salt
Coconut oil as needed for greasing pancake skillet
Maple syrup (according to taste)
Mixed berries such as Raspberries, Blueberries, Strawberries etc...(to decorate)
Freshly grated Coconut (or desiccated if you can't find fresh)
Starfruit (1 slice per stack)
Add coconut flour, matcha powder, eggs, vanilla extract, coconut milk, honey, baking soda, apple cider vinegar, cinnamon and salt into a blender. Blend till smooth then leave the batter to sit for 5 minutes .
Grease a nonstick skillet with coconut oil and place on high heat. When the skillet is hot turn heat down to low. Spoon some batter into the skillet, and cook for 1-2 minutes on each side until lightly browned. Repeat this with the remaining batter making sure the size in diameter of the pancakes vary from bigger to smaller (refer to photos in the post for better understanding).
Once the pancakes are cooked, stack them up with the biggest at the bottom, gradually getting smaller with the smallest one on the top (the structure should resemble a christmas tree as per the photos in the post). Each stack/serving should have approximately 4-7 slices of pancakes.
Sprinkle over the berries and grated coconut.
Carefully poke one side of a toothpick halfway into a slice of starfruit and prick the other side into the top slice of the pancake.
Serve while warm with some maple syrup.
Try to use good quality Matcha powder as the poor quality ones tend to have a very bitter after taste. Also please note than these pancakes will naturally become greener the longer you leave it before serving. Remember to go organic whenever you can!