Pistachio Pancakes with Matcha

IMG_6282We love our green pancakes! These ones have an added superfood boost of Matcha powder, which is absolutely packed with antioxidants (we use Matcha Maiden).

To create the pistachio flavour, blend raw pistachio nuts until ground to use as a ‘flour’. We have used ground pistachios in combination with buckwheat flour as this makes it much easier to flip! We recommend serving with additional pistachio nuts, greek yoghurt (or a dairy-free alliterative) and a light drizzle of organic, raw honey.

Delicious weekend breakfast that (as always) is packed with essential vitamins and nutrients.

We hope you enjoy!


Serves 2

1/4 cup buckwheat flour
1/4 cup pistachios, ground to a four (+ extra to serve)
1/2 tsp baking powder
1/2 tsp matcha powder
1-2 tsp raw honey, optional
1 large ripe banana
1/2 cup coconut milk
2 organic eggs, separated
1 tsp coconut oil (to cook)
  1. Place pistachios in a blender and blend until ground
  2. Transfer to a bowl and add all remaining dry ingredients, mix well
  3. Then place banana, coconut milk, honey (if using) and egg yolks in a blender, blend until smooth
  4. Add to the dry mixture
  5. Whisk egg whites until firm peaks form and then gently fold into the mixture
  6. Place coconut oil in a non-stick pan and allow to melt over low-medium heat
  7. Then spoon a small amount of the mixture onto the pan and leave to cook for 1-2 minutes or until bubbles start to form
  8. Flip and allow the other side to cook for a further minute or so
  9. Repeat this process for the rest of the mixture
  10. Serve with greek yoghurt (or coyo to keep dairy free), roughly chopped pistachio nuts and a light drizzle of raw honey