Matcha, increasingly recognized for its various properties. Here are a few.

This green powder tea of Japanese origin contains caffeine, but combined with other relaxing molecules that make it more tolerable by the body. This keeps the brain alert by promoting concentration and memorization.

Unlike coffee, which kicks things up, Matcha's energizing effects last for 4-6 hours. This makes it an energizing option for afternoon breaks. To soften its bitterness, followers gently drown the tea powder in hot milk.

Other Benefits

In addition to its tonic effects, matcha is considered a superfood thanks to its many virtues: its richness in catechin, an antioxidant that strengthens theimmune 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 basic metabolism: the burning of fat is then optimized (we can here compare the effect to Gamma Force green tea extract). As a result, the number of calories expended daily, at rest or during exercise, is increased. It is important to emphasize that this is not a miracle solution: to keep the line with matcha green tea, it is essential to adopt a healthy lifestyle, involving a balanced diet and regular practice. of physical activities.

The Pancakes:

These matcha tea pancakes are light and fluffy. They can be served with fruit, and maple syrup, or with whipped cream. Not only is it super delicious, but it also makes a stunning presentation with the green of the matcha. Matcha tea gives these pancakes a particular grassy, springtime taste. 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 all-purpose gluten-free flour

2 tablespoons oforganic matcha powder (green tea powder)

2 tablespoons sugar (optional) Adding sugar will give pancakes a more refined taste and create a delicious crispiness around the edges of the pancake. However, it will also brown pancakes easily, so be sure to cook them on low and keep an eye on the underside.

4 teaspoons of baking powder

1/2 tsp salt

2 cups of your favorite vegetable drink (or milk if you prefer)

4 tablespoonscoconut oil (liquid)

2 large eggs

2 teaspoons vanilla extract

Vegetable (coconut) oil for cooking

Instructions

Sieve the gluten-free flour, matcha powder, baking powder and salt together in a bowl. Stir to mix well.

In a large bowl, whisk together milk, coconut oil, sugar, eggs and vanilla extract. Whisk until well blended, 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 nonstick skillet over low heat and add oil for cooking. Place a small ladle of batter in the pan to form the pancakes, with a 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 lightly browned, about 1 more minute. Transfer to a large plate. Bake the rest of the dough using the same method. Add a little more oil if necessary.

Serve hot pancakes with whipped cream or maple syrup and berries and enjoy!

Gluten-Free, Dairy-Free Matcha Tea Pancakes Version Chocolate Filled

Ok. This is serious! The taste of matcha goes perfectly with the taste of chocolate. Why not stuff these pancakes with dark chocolate?

The recipe is the same, except that you have to melt 50 grams of dark, vegan chocolate.

Once the pancake batter recipe is ready, melt small squares gently in the microwave. Be careful to overheat, so as not to burn the chocolate. When it starts to melt, stir until all the chocolate is melted. You can leave the bowl of melted chocolate over a bowl of hot water to keep it melted.

Heat a nonstick skillet over low heat and add oil for cooking. Place half a ladle of batter in the pan to form the pancakes, with a space between each one. Spread the batter a little with the back of the ladle. Place a teaspoon of melted chocolate in the center of each pancake, and add a 2^e half of the dough to cover the chocolate and form pancakes of a respectable thickness. Bake very gently until the bottom browns and bubbles appear on the surface, 1 to 2 minutes.

Flip the pancakes and cook until lightly browned, about 1 more minute. Transfer to a large plate. Bake the rest of the dough using the same method. Add a little more oil if necessary.

Serve the pancakes warm with whipped cream, more melted chocolate (to be decadent!) or maple syrup and berries.

Tell me, which version do you want to try first?

 Article written by Audrée Hogue