These Matcha & Berry Protein Pancakes are so good! They are full of organic matcha, spinach, a touch of coconut and protein. Then topped with a homemade, simple to make berry sauce. Making a perfect entree for St. Patricks Day, Christmas or a sunny, summers brunch.
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Why you will love these pancakes
- Free of artificial dyes and flavoring
- High in protein
- Beautiful and tasty
- Perfect for St. Patricks Day, Christmas or Summer Brunch
- Easy to make
- No fancy equipment needed
Ingredient Notes
Flour: Reach for a good all purpose unbleached flour like Wheat Montana or King Arthur. However I like using the Food Nanny organic Kamut in these pancakes too. Either of those options will give you a nice, fluffy and buttery flapjack.
Matcha: I love Matcha! It taste so good to me. Especially in latte form. I’m so glad it worked so well in these pancakes. Don’t buy just any match powder though. Make sure to buy one sourced organically from Japan. I found a good one on amazon. Tap this link for it. It is such a great source of minerals, polyphenols, amino acids and antioxidants.
Spinach: Can be fresh spinach or frozen spinach.
Milk: I personally love organic grass fed, A2 whole milk from Costco but any milk will work. Even a dairy free option like canned coconut milk.
Protein Powder: adding protein powder is optional. If you want to use it, use Just Ingredients, Just Plain Protein powder. It is my favorite for baking. It is perfectly neutral and has the best vanilla bean taste! I love that it isn’t grainy either and is made with grass fed whey from New Zealand. Use my affiliate code “cookieeclub” to save 10% off of every order.
How to make the protein pancakes
- Start by making the berry sauce. Place 1/2 a tablespoon of water and one teaspoon of cornstarch into a small pot and mix until dissolved. Then pour in 1 1/2 cups of frozen mixed berries, lemon juice and coconut sugar. Turn the heat onto medium and cook until thickened. Remove from the heat, cover with a lid to keep the sauce warm and make the pancakes.
- Pre heat a pancake griddle to 300-320 F
- To a small mixing bowl add kamut (or all purpose flour), protein powder and baking powder. Give it a quick mix.
- Then to a blender add milk, matcha, spinach and shredded coconut (optional) and blend until smooth.
- Pour the matcha mixture into the flour mixture. Add a egg and 1 tbs of olive oil. Mix until smooth.
- Grease the hot griddle with butter and cook the pancakes. Wait to flip until little bubbles form.
- Serve with the homemade berry sauce and some whipped cream if you like.
- Enjoy!
Homemade Whipped Cream
- 1 professional grade whip cream dispenser
- 1 No2 cartridge
- 1 cup heavy whipping cream
- 1 tablespoon pure maple syrup
- 1 teaspoon vanila extract
Instructions: Add heavy cream, pure maple syrup and vanilla extract to the clean whip cream dispenser. Twist on the lid. Shake to mix the ingredients together. Then insert the No2 cartridge per manufacture instructions. Shake about 10 times and the whip cream is ready to use. Store leftovers in the refrigerator and use up to 7 days.
Matcha & Berry Protein Pancakes
Equipment
Ingredients
Homemade Berry Sauce
- 1 ½ cup frozen mixed berries or berries of choice
- 2 tablespoons coconut sugar or organic cane sugar
- 1 teaspoon lemon juice optional
- 1 teaspoon cornstarch or arrowroot powder
- ½ tablespoon water
Matcha Pancakes
- ¾ cup organic kamut flour or 1 cup all purpose un bleached flour
- 1 scoop Just Ingredients just plain protein powder optional
- 2 teaspoons baking powder
- 1 cup milk or milk of choice, like a dairy free option
- 1 single serve matcha packet
- handful spinach
- 1 tablespoon unsweetened shredded coconut optional
- 1 egg
- 1 tablespoon olive oil or coconut oil, avocado oil
Instructions
Homemade Berry Sauce
- Start by adding water and cornstarch to a small sauce pan and mix until dissolved. Then add in the berries, lemon juice and coconut sugar. Cook the mixture over medium heat until bubbly and thick. Remove from the heat, cover with a lid and start to make the pancakes.
Matcha Pancakes
- Pre heat a pancake griddle to 300-320 F
- To a small mixing bowl combine the kamut, baking powder and protein powder.
- Then add the milk, matcha powder, spinach and unsweetened coconut flakes to a blender and blend until smooth. Add to the flour mixture.
- Crack in an egg and add in the olive oil.
- Mix the batter until smooth.
- Butter the griddle and cook the pancakes. Don't flip until the pancakes form little bubbles.
- Serve the pancakes warm with the homemade berry sauce.
- Top with whipping cream if you like. Recipe on post.
- Enjoy!