When you work in healthcare you have to accept that you’re going to have to work an occasional weekend. So, while everyone else is out to Sunday brunch, you’re heading to work with a jar of overnight oats in your bag and guzzling down a large cup of coffee (or maybe that just me. . .). However, working the weekend also means getting a random week day off. So last week while everyone else was heading off to work, I got to sit in my pajamas and enjoy a short-stack of whole wheat matcha pancakes while catching up on my favorite shows– not a bad trade-off 😉
These pancakes are FILLING. Thanks to whole wheat flour, the texture is wonderfully hearty. Normally I’m all about putting peanut butter on pancakes rather than syrup, but I didn’t want to cover up the delicate green tea flavor, so I added a light drizzle of pure maple syrup instead.
I’ve used matcha in my Matcha Green Tea Date Bites, and I sometimes mix a 1.5 teaspoons of the powder with 12-oz of unsweetened vanilla almond or soy milk in place of my morning coffee. Why? Well 1.5 teaspoons of matcha powder contains about 102 mg of caffeine (about the same as a cup of regular coffee), but thanks to L-Theanine in matcha, the caffeine enters your blood stream at a slower rate, so you don’t get the jittery spikes that can happen with coffee! Matcha is also reported to aide with weight loss, contain antioxidants, lower LDL cholesterol, and support skin health. Want to buy some? Make sure to get “culinary grade” powder for best flavor.
Did I mention how filling these are? While the recipe only makes 4 pancakes, it really would be enough to fill up four people if you served it with a side of scrambled eggs for extra protein. But, if you don’t like to share don’t want to make eggs, then 2 of these pancakes makes for a balanced, filling breakfast. Don’t have matcha powder? This is a great base recipe, so feel free to add banana slices, blueberries, or even chocolate chips instead!
So whether your next day off is this weekend or during the week, take time to treat yourself to a relaxing morning with one (or two) of these pancakes.
Here’s a toast to getting in some “me” time during the week!
- 1 cup White Whole Wheat Flour
- 1 T Matcha Green Tea Powder
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/8 tsp Salt
- 1/2 cup Unsweetened Vanilla Almond Milk (can sub in any milk of choice)
- 1/2 cup Plain Greek Yogurt
- 1 Egg
- 1 T Honey
- 1 tsp Vanilla Extract
- Pure maple syrup for serving (optional)
- Heat skillet on medium-low.
- While skillet is warming up, mix together dry ingredients.
- In another bowl, whisk together the rest of the ingredients (almond milk through vanilla extract).
- Pour wet ingredients into the flour mixture. Stir until mostly smooth (it's okay to have a few lumps).
- Drop 1/3 cup of batter onto pre-heated skillet. Cook until brown on each side. Continue until batter is used up. I like to set my oven to the "keep warm" setting to keep my cooked pancakes nice and toasty until it's time to eat.
- Nutrition per pancake: 160 calories, 2 g fat, 28 g carbohydrate, 3 g fiber, 5 g sugar, 8 g protein