These protein pancake squares with matcha make for a great Sunday breakfast. They’re easy and quick to make and can even be prepared the day before.
Matcha powder, one of the ingredients in this recipe, is a powder produced from ground green tea leaves. It is rich in antioxidants and may therefore have several health benefits including the protection against free radicals.
1 1/2 scoops vanilla protein powder (I used vegan)
2 teaspoons matcha powder
1 cup whole grain flour
1 cup almond milk (or any other milk if you prefer)
1/4 teaspoon baking powder
1 teaspoon coconut oil
dash of cinnamon
These pancake squares are not very sweet, as the protein powder is the only ingredient adding sweetness. It’s great if you’re trying to reduce sugar intake and would like to get used to the taste of food without too much added sugar. Depending on your preferences, you can add a little more natural sweetness using dates or honey.
Put all the ingredients in a blender and blend until the dough has a smooth and fairly liquid consistency. Then, pour it in a square baking pan lined with parchment paper and bake at 180°C for about 15 minutes; until the top turns slightly golden-brown. Remove the pan from the oven and let it cool down. Then, cut the “cake” into evenly sized squares and serve with berries and honey or dark chocolate sauce.
I hope you’ll enjoy this one!