Fluffy Matcha Hotcakes Recipes

MATCHA PANCAKES

Matcha Pancakes image

We're strong believers in sleeping in and brunching on the weekends (we didn't work hard all week for nothing!), so it's only natural that we treat ourselves to one of our favorite brunch foods: the classic pancake. There's just something about stacks of fluffy, buttery breakfast cakes that makes us feel like we're starting the morning off with dessert, especially if there are chocolate chips inside. Happy brunching! Top with more white chocolate chips, honey, butter, and enjoy.

Provided by Aiya America

Categories Breakfast and Brunch Pancake Recipes

Time 12m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1 tablespoon green tea powder (matcha)
2 teaspoons baking powder
¼ teaspoon salt
1 cup cashew milk
1 tablespoon cashew milk
1 egg
2 tablespoons olive oil
2 teaspoons vanilla extract
¼ cup white chocolate chips

Steps:

Whisk flour, matcha, baking powder, and salt together in a bowl. Make a well in the center of the mixture; add 1 cup plus 1 tablespoon cashew milk, egg, olive oil, and vanilla extract. Whisk batter briefly until just combined with some small clumps of flour remaining. Add chocolate chips; stir again briefly.
Grease a small saucepan lightly; heat over medium-low heat. Transfer 2 to 3 spoonfuls of batter onto the center of the pan, spreading batter with the back of the spoon. Cook until small bubbles start to rise to the surface and burst, about 1 minute. Flip and cook until edges are lightly golden brown, about 1 minute more.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.4 g, Cholesterol 32.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 407.2 mg, Sugar 4.5 g

FLUFFY MATCHA HOTCAKES

Fluffy Matcha Hotcakes image

Make and share this Fluffy Matcha Hotcakes recipe from Food.com.

Provided by Food.com

Categories Breakfast

Time 17m

Yield 8 pancakes

Number Of Ingredients 9

Ingredients

1 cup flour
3 tablespoons sugar
1 tablespoon matcha green tea powder
1/2 teaspoon baking soda
1/2 cup milk
2 tablespoons milk
1/2 cup yogurt
1 egg
2 tablespoons vegetable oil

Steps:

Combine flour, sugar, matcha and baking soda in a large bowl. Whisk in the wet ingredients (milk, yogurt and egg) until the batter is smooth.
Heat a saute pan over medium-low heat. Brush the inside of a metal ring mold or cookie cutter (about 3 inches across) with oil. Add remaining oil to pan and place the ring mold in the middle of the pan. Fill the ring mold 2/3 of the way up with the batter and place a lid on the pan. Make sure that the lid does not rest on top of the ring mold.
Cook for 5 minutes, then remove lid and cook for 1 more minute (or until bubbles start to form on top of the hotcake). Carefully flip the pancake and ring mold and cook the other side for 5 minutes with the lid, then 1 minute without.
Remove from the pan and and run a knife along the inside of the ring mold to unmold the hotcake. Serve warm with syrup.

Nutrition Facts : Calories 135.7, Fat 5.3, SaturatedFat 1.4, Cholesterol 27.9, Sodium 104.3, Carbohydrate 18.3, Fiber 0.4, Sugar 5.5, Protein 3.6

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