Happy National Pancake Day! To celebrate I made you the most amazing matcha tea pancakes you will ever have (wink, wink).

Gone are the days of tasteless matcha-flavored stuff! To me there’s nothing more disappointing than a matcha latte that doesn’t taste like matcha (when matcha becomes the green coloring to attract Instagrammers) and - believe it or not - it happens more often than it should. That’s why I normally make my matcha lattes at home, and they’re probably more matcha cappuccinos than lattes… but I’m rambling. These pancakes are shockingly easy to make and they pack a ton of matcha flavor. Did I mention they are dairy-free and low in sugar? (You can totally use dairy milk if you prefer). I don’t like my pancake batter too sweet because you’re going to drizzle maple syrup on top anyway, right? The secret to fluffy pancakes every time is not a secret at all, my dear matcha loving friends! Whip egg whites to stiff peaks, fold gently into the batter and voila! Enjoy!

The Tea Squirrel’s Matcha Pancakes

Ingredients:

Recipe yields 6-7 mid-size pancakes

2 eggs (egg whites separated from yolks)
1 cup (approx 200 ml) unsweetened almond milk
1 ½ teaspoons (6 gr) baking powder
¾ cup + 2 teaspoons (100 gr) all purpose flour
4 teaspoons (8 gr) culinary grade matcha powder
2 level teaspoons (7 gr) granulated sugar
A pinch of salt

To serve:

Fresh berries
Bananas
Crunchy almond butter

Method:

Separate egg yolks from egg whites and whip egg whites to stiff peaks. Set aside. Combine almond milk, all purpose flour, matcha, sugar and salt and whisk until combined. Add baking powder and incorporate well. Last but not least, delicately add egg whites with a spatula by folding them into the batter without deflating them (in an upward motion). Set a non stick skillet over medium heat. Pour a little bit of vegetable oil into the skillet. When hot, gently wipe excess oil with a paper towel (make sure not to burn your fingers in the process) and add a ladleful of batter to the hot pan. Let cook until small bubbles appear on the surface of the pancake (the underside will be slightly golden), then flip and cook on the other side until golden. Stack on a plate and keep warm. Repeat with the rest of the batter and remember to wipe the pan with the same paper towel soaked in vegetable oil in between each pancake. Serve with crunchy almond butter and fresh fruit, I love the combination of berries and bananas, but you can pick whatever fruit is in season. If you prefer more sweetness, you can drizzle maple syrup on top or serve with jam.

You can store leftover pancakes in the fridge and have them the next day, simply re-heat in the microwave for 30 seconds. They’re still going to be soft and fluffy! I was so surprised!

What would you enjoy these pancakes with? Let me know in the comments below!