They require matcha powder, which is a Japanese powdered green tea. It can be rather expensive and difficult to find (I actually never found it - my mom brought it back from a little store in Hawaii), but the intense green tea flavor is worth the hunt if you're a die-hard green tea fan like I am.
I want to experiment more with matcha because I can envision so many possibilities, but until then, these pancakes will do. In fact, they will more than "just do." Just look at that beautiful intense green color. The slight bitterness of green tea remains present in these subtly sweet pancakes yielding a wonderful flavor dimension. You can feel good about eating these too because you're eating green food, and all green food is good for you, right? Actually, matcha IS good for you (hello, antioxidants), and I even snuck in some zucchini; so make these and you're green…. er, golden.
- 1/4 cup spelt flour
- 2 tbsp coconut flour
- 2 tsp unsweetened matcha green tea powder
- 1/2 tsp baking powder
- 1/4 cup egg whites
- 1/2 cup shredded zucchini, pressed between paper towels to remove as much moisture as possible
- 5 tbsp almond milk
- 2 tbsp plain Greek yogurt
- 2 tsp honey
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- stevia or additional honey, to taste
Combine dry ingredients (spelt flour through baking powder) in a small mixing bowl. Stir in remaining ingredients. Cook on a preheated skillet until bubbly in center and dry around edges, flip, and cook for about another minute, or until bottom is golden brown. The batter will be thick so you will need to spread it around into pancake shapes on the pan.