These matcha pancakes are not only healthy, but easy to make! All you need is two eggs, 2 bananas, 2 tbs of matcha, vanilla, baking powder and a skillet! Add peanut butter if you'd like - makes for a thicker cake!
Your bananas should be a few days ripe - makes for easy mashing. Once you mash your bananas, add 2tbs baking powder, 1 tsp vanilla, and 2 eggs. Mix it up! I use a spoon but you can use a mixer to make it go faster. I like my batter to have a few lumps of banana, but I've made it super smooth, too!
Once your batter is ready, add your matcha. I usually put in 2 tablespoons, but you can add more if you want more matcha-y taste!
Spray your skillet with a oil of your choice - I use a olive oil type spray. You will need to re-apply the spray between each cake, so have it handy! These cakes can still pretty easily!
The trick to these is don't try to flip them too soon, I promise they aren't burnt on the bottom!! My rule of thumb is to wait until the cake batter on the top is bubbled all over and those bubbles have popped making it look like they have little craters. If you flip too soon the cake will fall apart. Because there isn't flower in these, you are letting the baking powder and the banana cook together completely and firm up.
Adding peanut butter does help with a quicker cook time and a more "beefy" pancake. :)
I eat mine with sugar free syrup and sometimes a fruit compote of whatever fresh berries I have on hand.
This was an experiment pie recipe that turned out super yummy and I just have to share it with you all! Made with Matcha from TeaPigs, fresh lime juice and creamy goodness - this Matcha Lime Icebox Pie is something you need to bring to your next summertime cookout!
Another yummy summer time recipe! This time featuring the delicious Dong Ding Oolong tea by Tea Ave. I have been loving this delicious tea popsicle recipe this summer and felt the need to share!
Ingredients: 10-15 black cherries, 1 packet of unflavored gelatin, 1/2 cup Dong Ding Oolong by Tea Ave, 2 tbs of lemon juice, 2 tbs Splenda, 1 sprig of fresh mint, 1 cup of water.
Steep your tea, use half the amount of water you would usually use when making a cup to bring out the flavor of the oolong. Cut up your black cherries and dice up your mint leaves. Place cherries, oolong tea, mint, lemon juice and Splenda into the chopper. If you like more tart or sweet treats, add more Splenda and lemon juice to taste.
Blend away! I blended mine until it was mostly smooth but still a little chunky to give the popsicles texture. Mix gelatin into a cup of cold water, whisk until thoroughly separated. Place gelatin mixture in saucepan and mix in your purée and bring to boil. Stir often.
Let your hot concoction cool to room temperature, then place into your popsicle molds. Freeze for 6-8 hours.
These yummy treats are perfect on a hot afternoon! Never had oolong tea? Try these out.
I am so pumped about this delicious concoction of amazingness! This fresh and summery take on the traditional cherry limeade is perfect for all you tea lovers. Made with fresh Washington cherries, lime and fresh mint from my garden. No sugar added. This is a super easy sun tea recipe!
What you need:
Fresh cherries, one small spring of mint (preferably from your garden), half a lime and your favorite green tea.
One large mason jar or sealed CLEAR container to keep the bugs out and the sunshine in.
First, gather all your ingredients. You don't want to miss anything and you will need to do some chopping, too! Make sure your fruits and herbs have been rinsed off.
Next, cut your lime in half and then slice one half of the lime. Squeeze into the mason jar and place the chunks of lime in there to add color and more flavor over time. Pull your mint leaves and break them. Place them in the jar with the limes.
Now, slice your cherries and de-pit them. Expect your fingers to get a pretty red hue. Place cherry chunks in the jar. I left a few whole for color, too. These guys will naturally sweeten your sun tea, so don't leave them all whole.
Next, add your green tea and cool water. You can use bags or loose. I used bags of Triple Echinacea Green tea by Yogi. If you use loose tea, be sure to put in a very clean steeper. Your teas will steep out side and not at a boiling level so if your steeper as gunk in it, you could get sick.
Now, let the tea sit out in the sun for 2-3 hours. Occasionally give the jar a shake to keep the juices moving. Do not let the jar sit out all day.
The final step to this easy sun tea recipe, is to ENJOY! I put mine over ice and because I made a big ole jar of this sun tea, I will be able to sip on it all weekend long!