Estimated reading time: 2 minutes
This is a fun twist on the popular Perfect Fit Pancakes. The fun green color makes it perfect for holidays like St. Pat’s or Christmas. Additionally, matcha has lots of health benefits, like cancer-fighting and fat-burning. I really love the taste of it. Although complicated to make, it is a great hot beverage (ask for a ‘match latte’ or ‘hot matcha’ at your local coffee shop). It also bakes well in cakes, cookies and pancakes.
This recipe uses the basic ‘Perfect Fit Pancake’ ingredients- almond milk, Perfect Fit protein, banana (optional), cinnamon and egg whites.
Adding just 1 tsp. extra of matcha goes a long way.
I used “maeda-en” matcha, which I found on Amazon after running to 2 stores that were out of the product. The color is gorgeous.
I blended everything in my handy personal Hamilton Beach blender. This thing is the best $20 purchase I ever made. I bought a few extras just because you can’t buy the cups or lids alone. I am sure you can hand mix or blend everything.
Next, start heating the coconut oil in your pan. Alternatively, you can use butter. You also want to make sure, as Katrina always says, you heat your pan on low. These pancakes will take a while to cook, so find something else to do, like updating your blog.
I am not going to lie, I have grown to despise the popular ‘Perfect Fit Pancakes’ promoted by the amazing Tone it Up gals. It’s all because of the banana. The banana causes the pancake, no matter what oil or butter it is cooked in, to stick to the pan. The first time I made this particular matcha version, however, I found that the pancakes didn’t stick and turned out amazing- beautiful in size, texture and shape. Then, I realized that I forgot the banana. So, though this recipe traditionally calls for a 1/2 banana, feel free to omit it for a better flip jack experience.
Now, cook those babies low and slow. Once the bottom is a little brown, go ahead and flip. (If you added banana, you may find this to be a little difficult.)
Next, prepare your topping. My mom made some strawberry freezer jam and year ago that I have been trying to use up. I put some in the microwave and walla- “strawberry syrup”. Plate and enjoy.
|Prep Time||2 minutes|
|Cook Time||10 minutes|
- 1 scoop Perfect Fit Protein (http://amzn.to/22FkM7w)
- 1/2 banana (frozen or fresh) (optional, the pancakes will cook easier/stick less if you don't use the banana)
- 1/4 c egg whites
- 1/2+ tsp almond milk (or your preferred milk)
- 1 tsp cinnamon
- 1 tsp matcha (http://amzn.to/1WIojOF)
- 1 tsp coconut oil (http://amzn.to/1T6ej2R)
- 3 frozen strawberries (or desired topping- maple syrup, whip cream, whatever your fancy)
- Blend all the ingredients, except the Coconut Oil, together in a blender, then proceed. (I found the batter works better when it isn't so 'frozen'.)
- Heat a pan on low heat.
- Drop the coconut oil in and let it melt.
- Scoop the batter in to your desired pancake size. (I usually don't scoop anything over what the spatula can handle.)
- Wait till the bottomed is browned, and then flip the pancake over (about 5 minutes... low and slow).
- Serve pancake with desired topping. (In my case, I will usually boil some strawberries in the microwave.)