Wholesome Ginger Matcha Pancakes Recipe

Ever tried matcha in a pancake? It’s like breakfast just got a makeover with a green tea twist! Let me walk you through crafting these amazing ginger matcha pancakes that are sure to be your new morning obsession.

Indulge in the vibrant flavors of my Wholesome Ginger Matcha Pancakes. With the earthy tones of matcha green tea powder and the spice of fresh ginger, each bite is not only delicious but also packed with antioxidants.

I love how the touch of honey adds natural sweetness, complemented by creamy milk, creating fluffy, nutritious pancakes.

Wholesome Ginger Matcha Pancakes Recipe Ingredients

• All-Purpose Flour: Provides carbohydrates, creating fluffy texture for pancakes.
• Matcha Green Tea Powder: Rich in antioxidants, adds earthy flavor and vibrant green color.
• Ginger: Offers a spicy kick, known for anti-inflammatory properties.
• Honey: Natural sweetener, adds depth and balance to flavors.
• Coconut Oil: Healthy fats, enhances moisture and coconut aroma.

Wholesome Ginger Matcha Pancakes Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1 tablespoon matcha green tea powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon fresh ginger, grated
• 2 tablespoons honey
• 3/4 cup milk (dairy or non-dairy)
• 1 large egg
• 2 tablespoons coconut oil, melted (plus extra for cooking)
• 1 teaspoon vanilla extract

How to Make this Wholesome Ginger Matcha Pancakes Recipe

1. In a large mixing bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt until well combined.

2. In a separate bowl, combine the grated fresh ginger, honey, milk, egg, melted coconut oil, and vanilla extract. Whisk until smooth.

3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; some small lumps are fine.

4. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a little coconut oil.

5. Pour approximately 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to look set.

6. Flip the pancakes carefully using a spatula. Cook for another 1-2 minutes, or until the pancakes are golden brown and cooked through.

7. Transfer cooked pancakes to a plate and cover to keep warm. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.

8. Serve the ginger matcha pancakes warm, topped with your choice of fresh fruits, a drizzle of honey, or a dusting of powdered sugar.

9. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or microwave before serving.

10. Enjoy your delightful and wholesome ginger matcha pancakes!

Wholesome Ginger Matcha Pancakes Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Grater (for ginger)
5. Measuring cups
6. Measuring spoons
7. Non-stick skillet or griddle
8. Spatula
9. Plate (for cooked pancakes)

FAQ

• Can I substitute the all-purpose flour for a gluten-free option? Yes, you can use a gluten-free flour blend in place of all-purpose flour to make these pancakes gluten-free.
• Is there a substitute for matcha green tea powder? Matcha provides a unique flavor, but if you prefer, you could try green tea powder or omit it altogether for a classic pancake taste.
• What can I use instead of coconut oil? You can substitute coconut oil with melted butter or a light-tasting vegetable oil if preferred.
• Can I use powdered ginger instead of fresh? Yes, you can use 1/2 teaspoon of powdered ginger if you don’t have fresh ginger, but fresh will provide a more vibrant flavor.
• How can I make the pancakes more fluffy? Ensure not to overmix the batter and let it rest for a few minutes before cooking to allow the baking powder and baking soda to activate.
• Are there any vegan alternatives for this recipe? You can use flaxseed meal mixed with water as an egg replacer and choose a plant-based milk to make the recipe vegan.
• How can I store leftover pancakes? Store them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months.

Wholesome Ginger Matcha Pancakes Recipe Substitutions and Variations

• All-purpose flour: Substitute with 1 cup of whole wheat flour or 1 cup of gluten-free flour blend for a healthier or gluten-free option.
• Matcha green tea powder: Substitute with 1 tablespoon of unsweetened cocoa powder for a chocolatey twist.
• Milk: Substitute with almond milk, soy milk, or oat milk for a dairy-free option.
• Honey: Substitute with maple syrup or agave nectar for a vegan-friendly alternative.
• Coconut oil: Substitute with butter or olive oil if you prefer a different type of fat.

Pro Tips

1. Sift the Dry Ingredients To ensure a smooth and airy batter, consider sifting the flour, matcha powder, baking powder, and baking soda together. This helps to break up any clumps, especially with sticky ingredients like matcha, for a more uniform texture.

2. Room Temperature Ingredients Ensure that your egg and milk are at room temperature before combining them with melted coconut oil. Cold ingredients can cause the coconut oil to solidify prematurely, leading to a lumpy batter.

3. Rest the Batter Let the batter rest for about 5-10 minutes after mixing. This allows the flour to hydrate fully and the baking powder and baking soda to activate, resulting in fluffier pancakes.

4. Control the Heat Use medium heat to cook your pancakes. Cooking them too quickly can result in pancakes that are burnt on the outside and undercooked on the inside. Adjust the temperature as needed to ensure even cooking.

5. Serve with Complementary Toppings Enhance the unique flavors of matcha and ginger by serving with harmonious toppings, such as fresh berries, mango slices, or a dollop of whipped cream. These can enhance the overall taste and presentation.