2x matcha pancakes with Coco Start

8 small pancakes | prep time 12 min | cook time 25

Ingredients:

  • 1 tbsp flax seeds
  • 3 tbsp water
  • 250 almond milk
  • 2 tbsp Abbot Kinney’s Coco Start
  • 75 g almond flour
  • 60 g spelt flour
  • 1 tbsp coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tbsp matcha powder

Instructions:

  1. Grind the flax seed for 10 to 15 seconds, or until the seeds have turned into a very fine, ground meal.
  2. Prepare flax egg: In a small bowl, whisk together flax and water and set aside for 5-7
    minutes.
  3. In a medium bowl, mix the flour, sugar, baking powder, salt, and matcha powder together.
  4. Add the Abbot Kinney’s Coco Start, flax egg, and milk and stir until everything is well incorporated.
  5. Heat a large pan over medium-low heat. We like cooking our pancakes on low heat to prevent them from burning too quickly.
  6. Add coconut oil to the pan and pour in some batter. Cook until you see that the edges of the pancakes start to puff up, about 2 to 3 minutes. Flip over and cook for another 2 minutes.

1.Matcha pancake breakfast with Abbot Kinney’s Coco Start & fruits

  1. Prep the matcha pancakes following the recipe above.
  2. Put some pancakes on a plate and dress with any fruit you like. We’ve used strawberries, cherries, blackberries, raspberries and red berries.
  3. Add a nice dot of Coco Start and sprinkle some mint leaves on top.

2. Matcha pancake wrap with mashed sweat potato & Almond Start dressing

Serves 2 | prep time 5 min | cook time 15

Ingredients:

  • 2 sweet potatoes, peeled and cut into chunks
  • 1 baby paksoi, sliced
  • 3 tbsp Almond start
  • 1 lemon, zest
  • 1 tbsp extra virgin olive oil
  • Pinch cayenne pepper
  • Handful watercress

Instructions:

  1. Prep the matcha pancakes following the recipe above.
  2. Boil the sweet potatoes in water, for around 15 minutes, until they are nice and tender.
  3. In the meantime, prep the paksoi, grate the zest from the lemon and mix the Almond Start together with a little squeeze of lemon juice.
  4. Drain the potatoes, mash with a fork and add the olive oil, lemon zest, cayenne pepper and stir.
  5. Bring all the elements together on a plate.

matcha pancakes

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