MATCHA PANCAKES

That drizzle of syrupy goodness is just making me drool. Thought I should mention here that I also failed my Whole30 diet. Ugh. Well, I guess I should give more of an adequate explanation on why it became so difficult, but more on that later. Let’s just enjoy these matcha pancakes first, shall we?

I love me some nice, fluffy pancakes. If you’re interested in making a healthier option, check out these Greek yogurt pancakes!

One of the best parts of being able to come home (DONE WITH FINALS! WOOHOOO!) is having the time in the morning to prepare a delicious breakfast, taking my time to have a mini photoshoot with my food without having to worry about rushing to get to class or work, and just the array of ingredients that I come home to. More fruits at home, that’s for sure. (That also means more smoothie bowls to come, so brace yourselves.)

Man, I still can’t get over how simple and delicious these pancakes turned out. I followed a very basic pancake recipe to recreate these matcha pancakes, but feel free to add in or eliminate certain ingredients based off of your preferences, particularly if you have certain dietary restrictions. You can use oat flour, almond flour (I used it!), take out the eggs, add more butter, use buttermilk, or add any other toppings you’d like!

Ingredients

• 1 cup flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1 egg
• 1 tbsp oil
• 1 1/2 tsp matcha powder
• 1/3 cup white chocolate chips

Instructions

1. Mix flour, sugar, baking powder, matcha powder and salt.
2. In separate bowl, add milk, egg, oil and mix well.
3. Pour wet ingredients into bowl of dry ingredients, stir to combine.
4. Fold in chocolate chips.
5. Scoop about 1/4 cup batter to lightly oiled saucepan over medium-high heat.
6. ....................................

for full instruction please see : www.joleencuisine.com

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