[I have a fun giveaway going on Instagram! Check it out!]
Happy St. Patrick’s Day everyone! But more importantly, HAPPY BIRTHDAY to my lovely sister! She’s officially the big 3-0!! I can’t believe it. She’s such a successful young professional and I really look up to her. Can’t wait to celebrate soon!
Since it is St. Paddy’s day, I thought I’d deck the blog in GREEN by sharing one of my latest recipes with you all.
If you follow me on Instagram, you know I’ve been all about matcha lately. I use it in my power bowls and I really love the flavor (and nutrition!) it adds. I got it in my huge haul from Swanson Vitamins (cheapest price I’ve seen for it BTW!) and ever since I’ve been wracking my brain trying to come up with ways to use it. Green tea latte? Nah. What about some sort of baked good? Nothing is speaking to me. Then it hit me…PANCAKES! Specifically Coconut Matcha Green Tea Pancakes.
I once had coconut gelato and green tea gelato in the same cup so I knew those flavors went well together. And being a pancake loving girl myself, I was excited to experiment with a new variety.
Coconut Matcha Green Tea Pancakes
Keywords: breakfast gluten-free low-carb nut-free sugar-free
Ingredients (1 serving)
- 2 tbsp coconut flour
- 2 tbsp vanilla whey protein
- 2 tbsp finely shredded coconut
- 1 tsp matcha green tea powder
- 1/4 tso vanilla powder (or vanilla extract)
- 1/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 cup almond milk
- 1/2 cup liquid egg whites
- shredded coconut and cinnamon for topping
Combine all ingredients together. Mix until evenly combined. Let sit for at least 10 minutes to thicken. Heat a pan with non stick spray over medium heat, Pour batter into desired size pancakes and wait for bubbles to form. Flip pancakes and cook through on the other side. Repeat with remaining batter. Serve with extra coconut shreds and cinnamon!
These turned out great. Thin, yet dense and full of protein! I sprinkled a little extra coconut on top of mine to really highlight that coconut flavor (and texture). These didn’t even need syrup since their flavor was so unique!
Does anyone else find that syrup gets a little boring after awhile? Don’t get me wrong, I love pure maple syrup. Especially since we have a family member who taps it himself from his maple trees (talk about fresh!). But sometimes I find the taste overpowering and you really lose the pancake underneath it all.
I usually opt for non-traditional toppings when I make plain pancakes, just to jazz things up and give my tastebuds some variety! Here are some of my favorites!
Combo one-bananas, greek yogurt, granola, and a drizzle of honey
Combo two-almond butter, apple slices, raisins, and cinnamon
Combo three-cottage cheese, strawberries, blueberries, and orange zest
Combo four-toasted wheat germ, slivered almonds, raw sunflower seeds, and a drizzle of maple syrup
Using fun toppings like nuts, seeds, dairy, and fruits adds tons of flavor and texture to your pancakes! Plus it’s an easy way to boost protein and make your meal a little more satisfying.
Are you eating anything green today?
What’s your favorite thing to top pancakes with?
Are you a coconut fan?
Linking up with: #RecipeFridays, #RecipeOfTheWeek,#StrangeButGood,Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Real Food Recipe Roundup, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays,Natural Family Friday,Foodie Friday, Savoring Saturdays, Full Plate Thursday, Foodie Friday, Weekend Bites!