As someone who is fascinated by the food traditions of other cultures, matcha crepe cakes have always been mesmerizing to me. Like, they are green cakes.. What is more interesting than that?! Sadly, I have never actually tried one, because all that I have come across have been gluten containing. They are, however, the #inspo for this recipe.
These ones I have made are sort of a hybrid between crepes and pancakes – thin pancakes. They are oaty, breakfasty, matcha-y and delicious. Plus you get a big old hit of protein to keep you going until lunch. And if you choose to eat the whole stack yourself, well.. You probably won’t need lunch either.
- 1 cup of gluten free oat flour (I process a cup of oats in my food processor)
- 2 eggs
- ½ cup milk of choice
- 2 tablespoons maple syrup
- 4 tablespoons Organic Matcha Whey Protein Isolate
- 2 tablespoons butter or coconut oil
- Turn your stove top onto a medium heat and allow your saucepan to heat up.
- In a large bowl, thoroughly combine all the ingredients together, until a runny batter is formed.
- Grease the pan with a small amount of your choice of oil (I used coconut) and pour in a medium sized circular pancake. They don’t take very long to cook, and should be very easy to flip.
- Continue until you have a big fat stack of crepe pancakes, ready to roll.
- If desired, mix half a cup of yoghurt (I used Five AM Organics vanilla bean) with a tablespoon of Organic Matcha Whey Protein Isolate, and a sprinkle of Bare Greens. Let it sit for five or so minutes and mix thoroughly again. Layer the crepes with yoghurt and serve!