We think this recipe will hit differently, with the tang of the lemon against the sweetness of the pancakes and the creaminess of the yogurt. It’s got it all.
INGREDIENTS
- 1 cup plain flour sifted
- 2 tsp baking powder
- Pinch of salt
- 2 tbsp sugar
- 3/4 cup plus 2 tbsp oat milk
- 1 Large egg, beaten
- 2 tbsp butter, melted
- 1 tsp vanilla
- Zest of 1 lemon
- 3 tsp JENKI matcha sifted
HOW TO
- Add flour, baking powder, salt, sugar, lemon + matcha together and mix
- In a separate bowl add milk, eggs, butter + vanilla ingredients and mix
- Gently fold ingredients together
- Let rest for 5-10 mins
- Heat up a tsp of butter or oil in a pan (med-high heat)
- Add batter and cook both sides for 1-2 mins each
- Layer on plate, add toppings and enjoy!
BLUEBERRY COMPOTE
INGREDIENTS
- 1 punnet (150g) of blueberries
- 1/3 cup water
- 2 TBSP coconut Sugar
- Juice of half a lemon
- 1/2 tsp vanilla
- HOW TO
- Add all the ingredients to a pan on med-high heat
- Bring it to a boil
- Let simmer for a few minutes
- Gently mash the blueberries
- Let cool and serve (+save for later!)
LEMON DRIZZLE
INGREDIENTS
- Juice of half a lemon
- 1 tsp JENKI matcha sifted
- 1/3 cup of icing sugar sifted
- 1/8 cup of water (add more water for desired consistency)
- HOW TO
- Add all ingredients together
- Whisk until blended
- Drizzle over pancakes
- Coconut Collaborative Yogurt
DAMN TASTY 👅
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