(cliccate qui per la versione italiana)
Happy Monday guys!
I’d heard/seen the matcha+black sesame combo everywhere but never tried it myself in any form, so finally it was high time!! These vegan matcha pancakes are sooo fluffy. Add the sweet black sesame drizzle and you’ll be in heaven. Guaranteed!
MATCHA PANCAKES W BLACK SESAME DRIZZLE {vegan}
by Marta Giaccone
Recipe
yields 8-10 pancakes
prep time: 10 min, cook time: 10 min, total: 20 mins
1 + ¼ cups / 170 gr flour
1 tsp baking powder
1 tsp baking soda
3 tsp matcha
3 tbsp powdered sugar
1 + 1/8 cup / 280 ml plant-based milk
1 tbsp light oil
1 tbsp lemon juice
seeds from ½ vanilla pod
a handful of dark chocolate chips
1 tbsp black tahini (find recipe here)
3 tbsp maple syrup (or other sweetener)
Method
- In a medium mixing bowl sift and combine flour, baking powder and soda, matcha and sugar, mix, then add milk, oil, lemon juice and vanilla. Stir thoroughly, then fold in chocolate.
- Heat up a flat non-stick pan over medium heat, then lower to medium-low.
- Pour ¼ cup worth of batter. Depending on how big your pan is, you may be able to cook 2-3 pancakes at a time. Cook for about 1 minute, until you see small bubbles appearing on the surface. Flip with a spatula and let cook for another minute. Stack pancakes to keep them warm. Repeat with all the batter.
- Make the drizzle by combining black tahini with maple syrup and stirring with a fork.
- Pancakes can be stored (cooked) in an airtight container in the fridge (then you can reheat them up).
