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    Matcha Recipes

    DELISH Matcha Mochi Pancakes — gluten-free!

     

    Matcha Mochi Pancakes

    Do you know what makes a matcha lover super happy? Waking up to matcha.

    Nothing beats breakfast in bed, especially when it’s made with SO MATCHA love. We played around with this Japanese-inspired matcha mochi pancake recipe that we hope you and your matcha bae will enjoy.

     

    What is mochi?

    Mochi is a Japanese dish (often times made into desserts) that is made of sweet rice powder, it has a soft and chewy texture.

    This recipe is gluten-free, refined sugar-free, and completely free of partially hydrogenated vegetable oils. I’ve included links to the exact brands I used in this recipe. To make this recipe more accessible, I've included ingredient alternatives for those who don't mind a little gluten, refined sugar, and refined oil in their lives.

     

    Ingredients:

    ‧ 3-4 tsp Supplement Grade Matcha or Premium Culinary Grade Matcha (for those of you that prefer a stronger matcha taste, feel free to add more matcha to taste)

    ‧ 3/4 cup Bob’s Red Mill Paleo Baking Flour (or enriched flour)

    ‧ 3/4 cup Mochiko (sweet rice flour)

    ‧ 6 tablespoons Xylitol (or granulated cane sugar)

    ‧ 5 teaspoons baking powder

    ‧ 1/8 teaspoon salt

    ‧ 2 large eggs

    ‧ 1 cup + 1/3 cup canned coconut milk

    ‧ 1/4 cup avocado oil (or vegetable oil)

    ‧ 1/2 tsp organic vanilla extract

    ‧ (optional) Heart-shaped pancake molds — if you’re feeling extra fancy

     

    Directions:

    1. Before cooking, set the mood. Turn on your favorite playlist to get the #goodvibes flowing so you can make this recipe with SO MATCHA love. Love is the secret ingredient, friends.
    2. In a large bowl, whisk together all of the dry ingredients: flours, xylitol (or sugar) , baking powder, matcha powder, and salt in a large bowl.
    3. In a separate bowl, mix together wet ingredients. Separate the egg whites into a small bowl and the yolks into a medium bowl. Whisk the egg yolks with the coconut milk, avocado oil, and vanilla.
    4. Combine the wet and dry ingredients. Gently stir the wet ingredients into the dry ingredients until combined. The batter will be thicker than your typical pancake batter.
    5. Beat the egg whites with an electric mixer on high speed until stiff and foamy. If it’s arm day for you, go crazy and whisk the egg whites by hand. Respect.
    6. Preheat a griddle or medium skillet on low-medium heat. If you are using heart-shaped pancake molds for your pancakes, I recommend cooking them one at a time — this will provide enough room for you to flip gracefully.
    7. Fold the egg whites into the batter with a spatula. Use the batter right away.
    8. The fun part! Cook the pancakes. If you are using heart-shaped pancake molds, use a spoon to fill the mold with the batter — don’t fill the mold all the way to the top, leave approximately 1/2” to allow the batter to rise. Allow 5-6 minutes for the pancake to form into the heart-shape as it cooks on low-medium heat. Keep a close eye on it so you don’t burn the bottom of the  pancake. Once you start to see the batter bubbling at the top, gently lift the mold. You’ll know it’s ready to flip the pancake if the batter doesn’t spill over the edges once the mold is removed and keeps it’s heart shape. Flip and cook the other side until slightly golden brown. Repeat.
    9. If you are making the pancakes sans heart-shaped mold, use a measuring cup to pour 1/4 of the batter into the skillet. Cook the pancakes on medium-high heat until golden brown. Flip. Repeat.

      

     

    Extra tips:

    ‧ If you are using a heart-shaped mold, use a knife to clean up the edges of the pancakes once cooked

    ‧ Top the pancakes with your favorite organic berries, maple syrup, whatever floats your boat!

    ‧ For our die-hard #jadeleafmatcha lovers that LOVE matcha in everything, this recipe pairs well with a refreshing iced #jadeleafmatcha latte

     

    Share your gorgeous photos with us!

    We love seeing how you use our matcha. Feel free to tag us @jadeleafmatcha and use #jadeleafmatcha to share your experience with us!

    Simple & Easy Matcha Smoothie

    In a perfect world, things would be simple and easy... life, relationships, work. But we all know that isn't always the case. However... it is the case for this simple and easy #jadeleafmatcha smoothie recipe. Smoothies are my go to when I'm crunched for time and need a quick (and nutrient-dense) meal substitution. These three ingredients are so delicious together, it'll feel like there's a smoothie parTEA in your mouth.

    Simple & Easy Matcha Smoothie

    Ingredients:

    (Serves 1)
    • 1 tsp Jade Leaf Matcha
    • 1 frozen banana
    • 1 cup coconut milk
    • (optional) 1 tbsp almond butter
    Directions:
    • Blend all ingredients together in a blender and enjoy! Happy sipping!

    About our Supplement Grade Matcha:

    Our family-run partner farms in Japan have carefully crafted this grade of matcha for extra potency of beneficial green tea nutrients. Tea polyphenols known as catechins impart a bolder flavor profile, making this matcha grade best suited as a smoothie booster.

    Show us your smoothie:

    Give it a try and let us know your thoughts by sharing a photo of your smoothie with us on Instagram @jadeleafmatcha.