Having just returned from Japan, I have been heavily inspired by all things MATCHA. So what is “matcha” you ask? Matcha is a fine-ground, powdered, high-quality green tea. Its health benefits exceed those of green tea because when you drink matcha you ingest the whole leaf, not just the brewed water. In fact, it is believed that one glass of matcha is the equivalent of 10 glasses of green tea in terms of its nutritional value and antioxidant content. Matcha’s antioxidant levels are unparalleled. The ORAC (oxygen radical absorbance capacity) for matcha is an amazing 1300 units per gram (much higher than blueberries, Acai berries and pomegranates) . One of the antioxidants that matcha is especially high in is Epigallocatechin gallate (EGCG). EGCG has shown significant promise in both cancer and HIV research.
The Japanese have been drinking matcha for a long time and when you visit this amazing country, you realise that it has made its way into many food products. From the not so healthy Matcha KitKat flavour, to biscuits, lattes and cakes. One thing I really wanted to try was matcha pancakes and I was lucky enough to find my share in both Kyoto and Tokyo. Here I have made my version of pancakes using organic natural ingredients and putting a vegan twist to it.
Eggless matcha pancakes
1 cup plain flour
2 teaspoons baking powder
1 heap tablespoon matcha powder
1/4 teaspoon sea salt
1 1/2 cup rice milk (alternative milks are also fine)
2 tablespoons coconut oil (melted)
1/4 teaspoons allspice
2 teaspoons coconut nectar
Combine all dry ingredients into a bowl and mix. Put oil, milk, essence and nectar in a separate bowl, mix then add to dry ingredients.
Heat a fry pan with extra coconut oil and cook to size you required.
Top with favourite fruit and organic maple syrup