Superfood Blueberry and Vanilla Pancakes with Matcha Syrup
For the pancakes
1/2 cup wholegrain spelt flour
1/2 cup oat milk
1 tbsp lemon juice
2 tbsp ground flaxseed
6 tbsp water
1 cup blueberries
2/3 banana (leave the rest for toppings!)
1 tsp spirulina
1/2 tsp vanilla powder
1/2 tsp cinnamon
For the syrup
3/4 cup water
1/4 cup natural sweetener of choice (we used stevia)
1.5 tablespoons matcha powder
Start by preparing your flax “eggs” by mixing 2 tbsp ground flaxseed with 6 tbsp water. Place the mixture in the fridge to build up for about 20 mins.
To make the blueberry “buttermilk”: blend blueberries along with oat milk and lemon juice until smooth in your blender, food processor or Vitamix and put in the fridge to set. While your eggs and buttermilk are chillin’, mix your spelt flour with the vanilla and cinnamon, mash in the banana with a fork (you can leave some banana slices for decoration). Check on your flax “eggs” in the fridge. If they are ready with a thick “egg-like” consistency, add them into the dry ingredients along with the blueberry “buttermilk”. Mix well with a fork. Cook your pancakes evenly on both sides in a well-heated pan greased with a little coconut oil.
For the syrup, Bring water and natural sweetener to a boil, simmer for 3 minutes and remove from heat. Stir in matcha. Whisk well. Drizzle the green syrup over your blueberry pancakes.
Enjoy with your favorite toppings!
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