Bananas Matcha Pancakes

Normally I’m a bit of a breakfast lover, but last week I saw a really “attractive” porridge on Instagram. Trying out the recipe made you want more and now I even enjoy my daily breakfast This morning I was full of verve, so I conjured up a little bit and got out these really delicious Matcha banana pancakes. My sweetheart is satisfied for today. The best part about this recipe? Since no sugar is baked, they are really healthy and the matcha gives an interesting, but delicious note, provided you like green tea

Bananas Matcha Pancakes | Recipe on carointhekitchen.com | #pancakes #pancakes #banana #recipe #recipe

Mh … yummy ♥

Bananas Matcha Pancakes

For the perfect pancake flavor you normally need buttermilk . Unfortunately, she rarely finds herself in our fridge, but luckily there is a way to replace it. To replace 250 ml of buttermilk, add 1 tablespoon of vinegar (preferably apple cider vinegar) to a measuring cup and make up to 250 ml with milk. Leave for a while and then use like buttermilk. The added acid makes the additional use of baking soda possible and makes the pancakes extra fluffy.

Bananas Matcha Pancakes | Recipe on carointhekitchen.com | #pancakes #pancakes #banana #recipe #recipe

The thing with the banana

Bananas in pancakes sounds weird? But it should not!

Bananas Matcha Pancakes | Recipe on carointhekitchen.com | #pancakes #pancakes #banana #recipe #recipe

The use of bananas brings two advantages

  • no additional sugar needed to sweeten
  • do not dry out when baking

You see, it is definitely worth a try and if you want it even healthier, replace the flour with wheat wholemeal flour ( adjust the amount of liquid accordingly ).

Bananas Matcha Pancakes | Recipe on carointhekitchen.com | #pancakes #pancakes #banana #recipe #recipe

recipe

Bananas Matcha Pancakes

To press
preparation
cooking time
total time
ingredients
  • 250 ml buttermilk or 235 ml milk + 1 tablespoon apple cider vinegar
  • 1 egg or 1 tbsp. Linseed or chia seeds soaked in 3 tablespoons of water
  • 1 Msp ground vanilla (optional)
  • 1 banana
  • 170 g of flour
  • 0.5 teaspoon baking powder
  • 0,25 TL baking soda (optional)
  • 0.5 EL matcha powder
  • 1 pinch of salt
preparation
  1. Peel the banana and place it together with buttermilk, egg and ground vanilla in a high measuring cup and puree until smooth.
  2. Sift flour, baking soda, soda and matcha in a bowl.
  3. Add the banana milk slowly while stirring constantly.
  4. Season with a pinch of salt and if possible leave for 30 minutes or bake immediately.
  5. Heat a pan on a medium heat. Wipe with a little oil.
  6. Add the dough in portions to the hot pan. Once the underside tans and the top is still slightly liquid turn the pancake, which takes about 2 – 3 minutes. Bake the other side until it is browned (about 2 minutes).
  7. Put ready-baked pancakes on a plate.
  8. Process the remaining dough exactly the same way.
  9. Top and enjoy as you wish!
notes
If the dough appears too thick or thin, add some flour or buttermilk, if necessary.
nutritional information
Portion size: 2 – 3 servings

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