Recipe: NOT GREEN matcha soufflé pancakes

Written by Baiba Dzene

Looking for a quick breakfast for busy mornings? Or want to treat yourself to dessert for breakfast?

NOT GREEN matcha soufflé pancakes are just what you need! Fluffy, sweet, soft, and delicious, these dairy-free pancakes are easy to make at home, on the weekends, or in a hurry. With the addition of matcha powder and homemade coconut cream, you won’t regret adding them to your weekly menu.

And remember, matcha isn’t just for drinking—it’s a great ingredient for cooking and baking too!

Ingredients (Makes 3 pancakes)

2 large eggs
30 ml soy milk
1/4 tsp vanilla bean paste or extract
28g flour 2 g (1 tsp) NOT GREEN matcha 2g (1/2 tsp) baking powder
Pinch of salt
1/8 tsp lemon juice
25g light brown sugar
Oil for the pan
Some water

Method

1. Separate the egg whites and yolks.

2. Mix the egg yolks, milk, and vanilla. Sift in the flour, baking powder, and matcha, and mix until smooth.

3. Add lemon juice to the egg whites and start whipping. When the egg whites become pale and frothy, gradually add the sugar. Whip until the meringue is glossy and holds peaks.

4. Gently fold the whipped egg whites into the egg yolk mixture in three additions, being careful not to deflate the egg whites.

5. Heat a large non-stick frying pan over low heat and grease with oil. Remove any excess oil if necessary.

6. Gently scoop the batter into the pan, starting with 2 scoops per pancake. Add a little water to the pan, close the lid, and cook for 2 minutes.

7. After 2 minutes, open the lid and divide the remaining batter evenly between the pancakes, stacking the scoops on top of each other to make the pancakes taller. Add a bit more water, close the lid, and cook for another 4-5 minutes.

8. Carefully flip the pancakes, close the lid, and cook for another 5 minutes.

9. Serve with whipped coconut cream, a dusting of matcha, and fresh strawberries.

Enjoy your delicious NOT GREEN matcha soufflé pancakes!