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Prep time
10 minutes
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Cook time
15 minutes
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Serves
2
Author Notes
The delicate, pale green hue of these pancakes is simply delightful. A hint of herbal bitterness from the matcha pairs surprisingly well with the banana, while a dash of cardamom adds complexity. As always, butter and honey are a must, but if you can get your hands on some, tahini will take this pancake stack to the next level. —Anna Claire
Ingredients
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1 cup
Oats
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1 teaspoon
Matcha
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2 teaspoons
Baking Powder
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1/4 cup
Whole Wheat Flour
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1/8 teaspoon
Cardamom
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1/4 teaspoon
Salt
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2/3 cup
Greek Yogurt
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2
Eggs
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2
Bananas
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1/4
Vanilla
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Honey, Salted Butter, and Tahini, to serve
Directions
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Place dry ingredients in a food processor and grind until fine ground
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Add wet ingredients and blitz briefly, or until ingredients are fully combined and bananas are fully puréed*
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Heat nonstick skillet over medium heat
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Once the skillet is hot, add 3 tbsp pancake batter and swirl to even out batter into a circle
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Cook 1-2 minutes or until bubbles begin to form on top of the batter
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Flip and cook another minute
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Move to a platter and cover to keep warm while preparing the remaining pancakes
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Serve with honey, butter, and a drizzle of tahini, if available
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*Note: At this point, batter can be refrigerated until the next day. Simply stir batter before cooking.
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