Pancakes for breakfast are ALWAYS a good idea. Paleo protein pancakes are an even BETTER idea. In quarantine, we like to have pancakes for brunch over the weekends, so we've been experimenting with different recipes and when we tasted this batch of matcha pancakes, we knew we had to share it on the blog! We use Birch Blenders Paleo Pancake mix as the base and then we add in extra ingredients and a secret trick (!!!), making them super fluffy and delicious.
Here are the details!
Ingredients:
Birch Blenders Paleo Pancake mix
Garden of Life Vanilla Protein Powder
Vital Proteins Matcha powder
water
chia seeds
banana
strawberries
almond butter
dark chocolate chips
maple syrup
pan or waffle iron (see notes below)
Directions:
Take out all of your ingredients and grab a medium-sized bowl
Follow directions on Birch Blenders (or paleo pancake mix of choice) -- make sure batter is thick rather than watery
Add in 1/4 scoop of Protein Powder and the corresponding amount of water (as if Protein Powder was pancake mix)
For collagen (optional), add in 1/2 scoop of vanilla collagen to batter + corresponding amount of water
Add in 1 serving of matcha powder, until batter is a light green color
Fold in dark chocolate chips (optional)
Place batter in refrigerator for 10 minutes (necessary step!)
While in the fridge, heat up the stovetop pan and melt coconut oil on top
After 10 minutes, remove batter and pour batter on pan into pancake size of choice (we do small-medium cakes!)
When pouring batter, make a thick circle - not a flat one!
Continue with normal pancake instructions (depends on mix & stove heat)
When serving, top pancakes with chocolate chips, almond butter, maple syrup, bananas, chia seeds, and anything else you might like!
Other topping ideas:
blueberries, raspberries, coconut flakes, coco whip
Turn them into waffles!
follow the same steps but skip the refrigerator step + batter does not need to be as thick!