Matcha Pancakes with Raspberry-Coconut Yogurt

It’s my birthday weekend! Let’s celebrate with vibrant foods, like these Matcha Pancakes with Raspberry-Coconut Yogurt. This twist to the traditional pancakes will add a splash of color to your breakfast, and by whipping up the pink raspberry yogurt you’ll give yourself a boost of antioxidants. | Vegan | Gluten-free |

Today officially marks the beginning of my birthday weekend! (HEY FELLOW LEO’S!!!) We don’t have a lot planned out, we’re just going to have a celebratory dinner at my favorite local plant-based restaurant, El Grifo. I have so much to celebrate, not just my birthday. A year ago, everything was so different: I graduated with a BA, I quit a job I hated & started a job I love, and I started Grad School. So many crazy changes happened this week last year, and even though it’s an ongoing challenge, I’m grateful for those changes.

Anyways, on to today’s recipe! Matcha Pancakes with Raspberry-Coconut Yogurt. Yes, they’re as heavenly as it sounds. If you know me, I don’t usually do pancakes, I’m more of fruit smoothies for breakfast kind of person; I’ve been for four years now. But special occasions call for pancakes!

I decided to go with matcha pancakes instead of the traditional route, as a challenge for myself. I’m trying to bring more unusual & creative recipes, for you, my readers. Plus, matcha is a great way to start incorporating more green foods into your diet.   

Why matcha? Matcha is actually in the green tea range, and it’s super powerful. It’s a great source of fiber, vitamin C, selenium, chromium, zinc, and magnesium and it fights against viruses and bacteria. It also works as an antioxidant, boosts your metabolism, helps with detoxifying the body, aids in concentration lowers cholesterol and blood sugar.

Give yourself a boost of antioxidants with these sweet, yet healthy pancakes!

Recipe: Matcha Pancakes with Raspberry-Coconut Yogurt

Makes 10-13 pancakes

Ingredients

For Pancakes:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1  tbsp matcha green tea powder
• 1  tsp ground chia seeds
• Pinch of salt
• 2 tbsp agave syrup (or as needed)
• 1 tsp vanilla extract
• 1 cup plant milk
• Cooking spray

For Yogurt

• 5 oz coconut yogurt
• ½ cup raspberries

My toppings

• Coconut Chips
• Raspberries
• Goji Berries

Procedure

1. Mix all dry ingredients. Add wet ingredients, and mix thoroughly.
2. Heat a nonstick pan over medium heat. Spray cooking spray on the hot pan or grease with a little bit of coconut oil.
3. Add about ⅓ cup of batter onto pan per pancake. Depending upon the size of the pan, you can cook more than one pancake at a time.
4. While the bottom side of the pancakes cooks, I added goji berries & coconut flakes.
5. Flip each pancake after bubbles form and turn golden brown on the underside. Cook the other side until golden brown.
6. Repeat with the rest of the batter. Top with sliced banana and coconut chips. Serve with maple syrup.
7. While the pancakes are cooking, add to a blender the coconut yogurt & raspberries. Blend until completely smooth.
8. Serve, add your desired toppings, and enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

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