Blueberry Matcha Pancakes

Blueberry Matcha Pancakes

Amy Lee Cup of Tea has whipped up some blueberry matcha pancakes using our Super Matcha. Follow this easy recipe for a quick + healthy tea infused treat!


Serves: 1 (makes 5 small pancakes)


What you will need:

For the pancakes:
  • 1 Cup of plain flour
  • 200ml of almond milk (or use any milk that you want)
  • 1 large egg
  • 1 Teaspoon of Super Matcha
  • 2 teaspoons of chia seeds
  • 1 teaspoon of vanilla extract
 
For the blueberry topping:
  • 1 cup of frozen blueberries
  • 1 teaspoon of Raw Lemon Matcha Honey
  • 2 teaspoons of cornflour
  • 2 cups of water
  • Little bit of lemon zest

What to do:

For the pancakes:

1. Whisk all the ingredients together in a large mixing bowl.

 

2. Heat up a frying pan and use a teaspoon of coconut oil to grease the pan.


3. Using a ladle, spoon a blob of pancake mix onto the pan about the size of the bottom of a mug.

 

4. Make sure that the pancake is cooked evenly on both sides, flipping the pancake half way through.

 

For the blueberry sauce:

1. Put about 2 cups of water into a saucepan.

 

2. Add a cup of frozen blueberries to the water.

 

3. Stir in 2 teaspoons of cornflour.

 

4. Put the sauce pan on a high heat until the mixture starts to bubble.

 

5. Once it starts to bubble, turn the heat down and add a teaspoon of Bluebirds Raw Lemon Matcha Honey.

 

6. Add a small bit of lemon zest.

 

7. Take the pan off the heat once the sauce is no longer runny and has a slightly sticky consistency.

 

Enjoy!

 


Why not try this recipe with other matcha flavours?


Join our newsletter