In the mornings, I love to wake up and immediately make a hot cup of green tea with a squeeze of lemon in it. These pancakes are the food version of my favourite morning beverage. They are very lemony and sweetened with honey (so they aren't technically vegan) but can be made vegan by swapping the honey for maple syrup.
I topped these pancakes with a drizzle of honey, blueberries, and crushed almonds for an added boost of vitamin E. These guys have also got chia seeds in them to act as a binding agent as they do not have any eggs, with the bonus of omega-3 fatty acids and antioxidants. Matcha green tea powder has also gained a ton of praise for it's health benefits by containing antioxidants with cancer-fighting properties, so why not put it in your pancakes!
1.5 cups flour
1 tbsp matcha green tea powder
2 tsp baking powder
1.5 tbsp chia
1.5 cups cashew milk
1/4 cup fresh squeezed lemon juice
1 tsp lemon zest
2 tbsp honey (maple syrup for vegans)
1 tsp vanilla
2 tbsp melted coconut oil + 1 tbsp for frying
Sift together flour, baking powder, and matcha green tea powder. Stir chia seeds into sifted dry ingredients.
In a separate bowl, whisk together cashew milk, lemon juice, lemon zest, honey, vanilla, and 2 tbsp coconut oil.
Create a well in the centre of the dry ingredients and pour the wet ingredients into the well. Mix wet and dry ingredients until JUST COMBINED. DO NOT OVERMIX! If you overmix the pancakes will come out chewy. Once mixed, set batter aside for 10 minutes to allow the chia to do its magic.
After about 10 minutes, heat coconut oil in a non-stick pan over medium-low heat. Scoop pancake batter with a 1/4 cup measuring cup into pan. Cook for 4-5 minutes on the first side with the lid on and cook for 3-4 minutes on the other side until golden brown.
Enjoy with a drizzle of honey or maple syrup, blueberries, and crushed almonds on top!