I mostly get my inspiration for the food posts on the blog from the final photos. Somehow, I already see them in my mind’s eye before even buying the ingredients for the recipe: I know how I want the food to be styled and which plates, back- and undergrounds as well as which flowers I want to use. That’s why I sometimes end up publishing recipes here I have never tried before. This stack of matcha coconut pancakes with mango, creamed coconut and caramelized walnuts, I am introducing you to today, is one of those recipes, for instance. But trust me: It still tastes delicious!
You obviously should already like the green tea powder to take a shine to my matcha coconut pancakes. I have been a fan for a long time and already tried various recipes including with it. I was particularly impressed when I once made a cupcake frosting with only one teaspoon of matcha powder, which dyed the entire frosting for twelve cupcakes into a grass greeen creme!
However, my matcha coconut pancakes didn’t turn out to be as green as I wanted them to be. Whilst they do, in fact, taste a lot like green tea, the coconut milk, which I have used to make them, gave the pancakes a slightly greyish colour.
If you like, you may as well replace the coconut milk with cow’s milk, just like you are more than welcome to substitute the rice and wholemeal spelt flour I have used by any other flour you prefer.
I am excited to hear whether you like the pancakes. I surely think they don’t work as an everyday breakfast, but if you wish to make something more exciting than blueberry pancakes, I would say: Here you go then!
Love,
Lea Lou
Matcha coconut pancakes with mango, creamed coconut and caramelized walnuts
For two servings
For the pancakes:
1 egg
80 ml coconut milk
40 ml semi-skimmed milk
½ tablespoon agave syrup
1/2 banana
80 g rice flour (or any other flour you prefer)
50 g wholemeal spelt flour (or any other flour you prefer)
1 teaspoon baking powder
2 teaspoons matcha powder
Butter to fry the pancakes
1 ripe mango
½ teaspoon chili flakes
1 teaspoon agave syrup
1 teaspoon butter
40 g walnuts, roughly chopped
1 teaspoon agave syrup
To serve:
Creamed coconut
Agave syrup
Whisk the egg in a medium-sized bowl. Add milk and agave syrup and stir well.
Mash the banana.
Mix the flour with baking powder, add banana, the milk mixture and matcha powder and stir until all ingredients are well incorporated. Set the batter aside to rest for ten minutes. The dough should be thick to prevent the pancakes to be runny in the pan.
Cut the mango in small cubes, mix it with chili flakes and agave syrup.
For the caramelized walnuts heat a small pan, melt butter and add walnuts. Roast the nuts for a couple of minutes whilst stirring regularly, then add agave syrup and roast for another couple of minutes, still stirring.
In a separate pan heat a piece of butter, add a scoop of pancake batter and slowly bake the pancake. Flip it after a couple of minutes. Keep the pancake warm in the oven at 50°C, proceed with the batter until it is all used up.
Arrange the pancakes in a pile, decorate with mango, creamed coconut and walnuts, and serve them with agave syrup.
