Matcha, increasingly recognized for its various properties. Here are a few of them.
This powdered green tea of Japanese origin contains caffeine, but combined with other relaxing molecules that make it more tolerable for the body. This helps keep the brain alert by promoting concentration and memory retention.
Unlike coffee, which causes a sudden crash, the energizing effects of matcha last for 4 to 6 hours. This makes it an energizing option for afternoon breaks. To soften its bitterness, enthusiasts gently dissolve the tea powder in hot milk.
Other benefits
Besides its tonic effects, matcha is considered a superfood thanks to its multiple virtues: its richness in catechin, an antioxidant that strengthens the immune system, prevents cancer and fights cholesterol. For example, matcha contains 137 times more antioxidants (catechins) than other Japanese green teas.
The EGCGs present in this green tea increase the basal metabolism: fat burning is then optimized (here, the effect can be compared to Gamma Force green tea extract). As a result, the number of calories burned daily, at rest or during exercise, is increased. It is important to emphasize that this is not a miracle solution: to maintain your figure with matcha green tea, it is essential to adopt a healthy lifestyle, involving a balanced diet and regular physical activity.
The Pancakes:
These matcha tea pancakes are light and perfectly fluffy. They can be served with fruit, maple syrup, or even whipped cream. Not only is it super delicious, but it also makes a stunning presentation with the green of the matcha. The matcha tea gives these pancakes a unique, herbal, springtime flavor. Perfect for Sunday brunch with your family.
Here are two versions. An original version, already surprising. And then, a decadent version, with these chocolate-filled pancakes. You'll have a hard time going back to your pancake recipe!
Matcha Tea Pancakes - original version:
Yield: 12 to 14 pancakes.
Ingredients:
2 cups of all-purpose gluten-free flour
2 tablespoons of organic matcha powder (green tea powder)
2 tablespoons of sugar (optional) Adding sugar will give the crepes a more refined taste and create a delicious crispiness on the edges of the crepe. However, it will also cause the crepes to brown easily, so be sure to cook them over low heat and keep an eye on the bottom.
4 teaspoons of baking powder
1/2 teaspoon of salt
2 cups of your favorite plant-based drink (or milk if you prefer)
4 tablespoons coconut oil (liquid)
2 large eggs
2 teaspoons of vanilla extract
Vegetable oil (coconut) for cooking
Instructions
Sift together the gluten-free flour, matcha powder, baking powder, and salt into a bowl. Stir to combine well.
In a large bowl, whisk together the milk, coconut oil, sugar, eggs, and vanilla extract. Whisk until everything is well combined, about 30 to 40 seconds. Add the dry ingredient mixture to the wet ingredients. Whisk until the flour is just incorporated and forms a liquid batter. If you prefer, this step can also be done with an electric mixer.
Heat a non-stick pan over low heat and add cooking oil. Pour a small ladle of batter into the pan to form the pancakes, leaving space between each one. Cook gently until the bottom browns and bubbles appear on the surface, 1 to 2 minutes.
Flip the pancakes and cook until they are lightly golden, about 1 more minute. Transfer to a large plate. Cook the remaining batter using the same method. Add a little more oil if necessary.
Serve the pancakes hot with whipped cream or maple syrup and berries, and enjoy!
Matcha Tea Pancakes Gluten-Free, Dairy-Free – Filled with Chocolate
Ok. This is serious! The taste of matcha pairs perfectly with the taste of chocolate. Why not fill these pancakes with dark chocolate?
The recipe is the same, except that you need to melt 50 grams of vegan dark chocolate.
Once the pancake batter is ready, gently melt small squares in the microwave. Be careful not to overheat to avoid burning the chocolate. When it starts to melt, stir until all the chocolate is melted. You can keep the bowl of melted chocolate over a bowl of hot water to keep it melted.
Heat a non-stick pan over low heat and add cooking oil. Pour half a ladle of batter into the pan to form the pancakes, leaving space between each one. Spread the batter slightly with the back of the ladle. Place a small spoonful of melted chocolate in the center of each pancake, and add a 2e half of the batter to cover the chocolate and form pancakes of a respectable thickness. Cook very gently until the bottom browns and bubbles appear on the surface, 1 to 2 minutes.
Flip the pancakes and cook until they are lightly golden, about 1 more minute. Transfer to a large plate. Cook the remaining batter using the same method. Add a little more oil if necessary.
Serve the pancakes hot with whipped cream, more melted chocolate (while we're being decadent!) or maple syrup and berries.
Which version would you like to try first?
Article written by Audrée Hogue