These days it’s common to see our Instagram and Facebook feeds full of beautiful images with delicious and appetizing “green-coloured recipes”, you’re right, I’m talking about Matcha! Images of Matcha-lattes, Matcha-cookies, Matcha-smoothies.. You name it! Matcha tea seems to be the ingredient of the moment, and with justified reason, considering not only its delicious taste but also the incredible benefits it brings to our health.
The benefits of Matcha tea are mainly due to its polyphenol compounds called catechins, a type of antioxidant found in some superfoods such as green tea, cocoa and apples. Green tea has proven to be the most catechin-dense food, so Matcha tea by being a super-concentrated version of green tea, has incredible health benefits for those who drink it regularly. It is important to consume it organic and preferably produced in Japan, since it has been found that varieties produced in China tend to be of lower quality.
Among the main benefits of Matcha tea are: It helps prevent cancer, promotes weight-loss by accelerating the metabolism, supports a rapid post-exercise recovery and cell repair caused by oxidative stress; it is the best source of catechins, which are the most powerful antioxidants compared even to vitamin C and E when stopping the oxidative deterioration of cells. Matcha tea supports relaxation thanks to its L-theanine and caffeine content; it reduces LDL cholesterol and triglycerides levels preventing heart disease and hypertension, it prevents type 2 diabetes and promotes detoxification of the body due to its high chlorophyll content among many other health benefits.
This recipe combines some of my favorite ingredients -Matcha, coconut and strawberries- in one of my favorite options for a weekend brunch: Pancakes! Bon Appétit!
Total time: 20min / Serves: 2
- 2 eggs (organic and free-range)
- 1/4 cup unsweetened coconut milk
- 2 tablespoons coconut oil
- 1/4 cup coconut flour
- 1/4 teaspoon baking powder
- 2 teaspoons Matcha Powder
- 1 teaspoon vanilla extract
- 1 tablespoon coconut sugar or granulated stevia
- 1 cup strawberries to top
- In a large mixing bowl, whisk together the eggs, coconut milk, vanilla and coconut oil and set aside.
- In a smaller bowl, whisk the coconut flour, Matcha powder, baking powder, well combined.
- Add the dry ingredients to the wet ingredients and whisk until no lumps remain and allow mixture to sit for 5 minutes.
- Heat a large skilled over medium heat.
- Add coconut oil to skillet and fry pancakes flipping after about 3 minutes.
- Serve topped with the strawberries and some powdered coconut sugar or stevia.