- 1 cup all-purpose flour (may use a combination of unbleached white and wheat if you prefer)
- 1 TBSP sugar
- 2 tsp matcha powder
- 2 tsp baking powder
- 1/4 teaspoon salt
- 1 cup Greek yogurt
- 1/2 cup green tea, cooled
- 2 TBSP vegetable oil or oil of choice (butter, coconut oil, etc)
- 2 large eggs
- 1/2 teaspoon vanilla extract
- Maple syrup, for serving
In a large glass measuring cup or another bowl, whisk together Greek yogurt, green tea, vegetable oil, eggs and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook the pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
Serve immediately with maple syrup.
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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.