... that are drizzled in a coconut condensed milk syrup!
Matcha is a Japanese green tea powder that is rich in antioxidants, vitamins and minerals but more importantly, it's really tasty and pairs perfectly with coconut and breakfast ;)
I added coconut flour into the recipe to compliment the flavour of the syrup and add a nuttiness to the pancakes.
Matcha Coconut Pancakes
The dry ingredients
1 cup cake flour
1/2 cup coconut flour
2 tbsp coconut sugar (you can add a little more if you like it sweeter)
1 tsp baking powder
a pinch of salt
The wet ingredients
3 eggs separated
1 cup coconut milk
1-2 tsp matcha
2 tbps hot water
Sieve all the dry ingredients and set aside.
Whisk the coconut milk into the separated egg yolks until combined.
Dissolve the matcha in the hot water and add to the yolk mix.
Whisk the egg whites in a separate bowl until soft peaks form.
Mix the dry ingredients into the wet ingredients and then gently fold in the whisked egg whites.
Spoon batches of the batter onto a medium-heated non-stick pan with a little butter. Once the batter starts to bubble, flip the pancakes and cook on the other side.
Serve with coconut condensed milk syrup and blueberries.
For the Syrup:
Pour ½ a can of coconut milk and ½ a can of condensed milk into a pot. Add the seeds of 1 vanilla pod, mix and place on a medium heat and bubble until thick and syrupy (roughly 3-5 mins)