Have you hopped on the matcha bandwagon yet? It’s a deliciously green healthy treat and just the thing to wake you up in the morning. We rate you give our matcha pancakes a whirl this weekend. You won’t be sorry!

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the pancakes
2 cups flour
4 tsp baking powder
1 tbsp matcha
½ tsp salt
1 cup milk
2 eggs
5 tbsp sugar
1½ tbsp coconut oil, melted, plus extra for frying
1 tsp vanilla essence
For the whipped coconut cream
400 ml coconut cream, refrigerated overnight
1 cup icing sugar
Toasted coconut flakes, to serve

METHOD
For the pancakes
1. Sift together the flour, baking powder, matcha and salt.
2. Whisk together the milk, eggs, sugar, coconut oil and vanilla essence.
3. Make a well in the dry ingredients. Add the wet ingredients, whisking until smooth.
4. Heat the coconut oil in a non-stick pan over medium heat. Add 2 tbsp batter and fry for 2 minutes, then flip and fry for 2 minutes.
For the whipped coconut cream
1. Separate the thick white coconut cream from the clear liquid.
2. Whisk the sugar and vanilla essence into the coconut cream.
3. Serve the matcha pancakes with whipped coconut cream on the side and a sprinkle of coconut flakes.

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