Since I’ve started work, I’ve been getting up early naturally on weekends which is something I never used to do. This is good, though, because I feel I need to make the most of every precious moment of my Saturdays and Sundays. It’s the only time I can make more extravagant breakfasts, so I tend to whip up a batch of waffles or pancakes. Today, it was matcha pear pancakes.
These just need a small amount of culinary grade matcha powder (if you’ve never used it before, it’s basically intense green tea that gives a bitter kick to your baking) and they’ll have an interesting green hue on the inside. I don’t think I put enough in this time though because, as you can see in the pictures, mine were still pretty brown! Matcha is also lauded by the clean eating brigade for its antioxidant powers etc etc etc. I just like the flavour and the fact that it’s a bit different.
Anyway, a bit of matcha, some grated pear and a good pancake recipe and suddenly you’re looking at a suitably impressive Sunday morning breakfast. They’re gluten free and dairy free if that interests you, but if it doesn’t you can use whatever flour and milk you like. Oh, they’re also only sweetened with maple syrup, which might interest you, but again, if you like them sweet you can put whatever sugary substances you like in.
I topped with chopped nuts, pumpkin seeds, a drizzle of maple syrup and some sliced banana. With a little yoghurt on the side. YUM.
Matcha Pear Pancakes
These are quite dense for pancakes so I find them very filling. They have a nutty flavour from the buckwheat so if you’re not keen on that, sub in a milder flour (e.g. regular plain flour). If you follow my recipe, they’re gluten free, dairy free and only contain maple syrup.
- 1 cup buckwheat flour (or regular flour)
- 2 tbsp coconut flour (optional)
- 1 cup coconut milk (or any, e.g. almond, soya, regular)
- 2 eggs
- 2 pears
- 1/2 tsp cinnamon
- 1 tbsp maple syrup (optional)
- 2 tbsp ground flaxseed (optional)
- 1 tsp culinary grade matcha powder
- 1/2 tsp baking powder
- Pinch of salt
- Stir together the flours, matcha powder, baking powder, cinnamon, salt and flaxseed.
- Peel the pears and grate coarsely. Hold some back and slice these into small chunks if you would like some more noticeable pieces in the pancakes.
- Separate the eggs, putting the yolks in with the dry ingredients and the whites in another bowl.
- Whisk the egg whites to stiff peaks.
- Add the coconut milk, pear and maple syrup to the dry ingredients. Mix together roughly so it is a fairly thick batter. It will look lumpy because of the pear, and should be slightly green!
- Fold in the egg whites gently so as not to lose all the air. Don’t overmix.
- The batter should be quite thick and should form little bubbles on the surface as it sits in the bowl.
- Oil a pan with a thin layer of coconut oil and put it on high heat. Once it’s fully heated, turn down slightly and ladle some mixture into the pan.
- Once the pancake starts to look solid round the edges with lots of bubbles on the surface, it’s ready to flip!
- Cook the other side until gently browned.
- Repeat for the rest of the mixture, then serve with whatever toppings you like.