These matcha protein pancakes are subtly sweet and bitter with an added crunch thanks to the addition of chia seeds. That’s exactly why I find them so addicting!
After living in Asia for so many years as an expat, I’ve come to fully appreciate Asian desserts.
My favorite Asian dessert flavor is easily matcha! The fresh grassiness and bitterness is a perfect contrast in a sweet application. It’s the same concept as adding a bit of sea salt to a chocolate tart – it adds a level of depth that keeps you coming back for more.
I knew I just had to experiment using matcha in protein pancakes!
Ingredients for Matcha Protein Pancakes (Makes 2 Serving)
- 100g Syntha-6 vanilla protein powder
- 1/4 cup spelt flour
- 1 tbsp + 1 tsp (~8g) matcha powder
- 1 tbsp chia seeds
- 1 tsp ground psyllium husk
- 3/4 tsp SweetLeaf stevia powder
- 1 tsp baking powder
- 3 egg whites
- 1 whole egg
- 1/2 cup (~125g) Fage 2% Greek Yogurt
- 2-4 tbsp of liquid (milk or equivalent)
Step 1: Get your ingredients together! Put all of your dry ingredients into a big mixing bowl. Mix!
Step 2: Add your wet ingredients into the same bowl as your dry ingredients. Whisk it up until combined!
Tip: You can add more liquid if its too thick.
Step 3: Heat up your nonstick griddle or fry pan over medium low heat. Coat the pan with a light spray of oil for the first batch only!
Use a 1/4 cup measuring cup to scoop out the batter and pour into your pan.
Step 4: Cook the first side until you see small bubbles form. Flip over and cook the other side for another 1-2 mins or until golden brown. This recipe will make about 10 pancakes.
Step 5: Serve with your favorite syrup! I use Walden Farms Zero-Calorie Pancake Syrup with some greek yogurt mixed with liquid stevia!
Nutrition & Macros per serving (Recipe makes 2 servings)
- Calories: 491
- Fat: 15.4 g
- Carbs: 43.8 g
- Protein: 45 g
- Fiber: 18.2 g