Coconut Matcha Pancakes

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My best recipes always come out on Sundays! This recipe was super delicious, very soft and rich in good fats! As I said before, don’t be afraid of fats! especially those of plant origin. Good fats help in intestinal health, in ensuring a healthy skin, help the immune and hormonal system and make the food much more tasty! Like all my recipes, this one is also gluten-free (to help avoiders) and also pleases the adherents of the Paleolithic diet. Before you ask me, I already say: I don’t follow and I’m not in favor of any kind of diet, but a diet with conscience, rich in real foods and varied according to individual needs and tastes.

January was a super busy month, many new customers for my Nutrition and Health Coach Programs online. I still went to Hawaii, for 1 week (which was amazing) and everything accumulated! I love to travel, but I love to come home even more. My sacred routine, my food prepared at home and having my husband there with me. These are small things that make our life worthwhile and sometimes we need to travel a little to realize it!

I have done many dietary schemes to help people strengthen the body’s natural detoxification system. Yes, your body detoxifies itself at all times. When we breathe, when we sweat and when we go to the bathroom, for example. The main responsible for our natural detoxification system would be the lungs, the skin, liver, kidneys and our lymphatic system.

There is also a very important part that we often devalue: our heart and state of mind: how you take care of yourself, your relationships, how you nourish spiritually and so on! Therefore, depending on how we are leading our lives (food, stress level, etc.) sometimes we need to stop to pay special attention to these systems and achieve more physical and mental balance.

matcha

In this recipe, I will introduce (if you don’t already know it), Matcha tea. Matcha is made from the same leaves as green tea, but they are the leaves removed at an earlier stage, which makes them even more concentrated in nutrients and antioxidants than the green tea itself. It is a very typical tea from Japan and during my last trip to Thailand I saw matcha in most restaurant menus, in thousands of different recipes, not just tea. Like many teas, matcha leaves need a special affection to maintain their antioxidant properties.

Matcha is an extremely antioxidant tea, rich in amino acids and chlorophyll (which explains the vibrant green color). Due to its amino acid profile (mainly L-theanine) and the touch of caffeine, it can cause a relaxation and concentration effect, so it is widely used before the practice of meditation by monks in the Asia region.

The coolest thing about matcha is that it can be incorporated into thousands of recipes, such as smoothies, pancakes, special milks (as I recommend to my patients) and so on. This recipe was wonderful, super cute, light and full of nutrients to make you very satisfied!

Recipe

Render of 6-8 units

Ingredientes:

• 1/2 xic. Vegetable milk tea (use of almonds or coconut)
• 2 col. coconut oil soup (melted)
• 2 free-range eggs at room temperature
• 1 tablespoon of matcha powder
• 1 tablespoon of honey
• 1/4 of a cup. Tea + 1 tablespoon of coconut flour (40g)
• 1/4 of hydrated tapioca (or arrowroot flour)
• Pinch of sea salt
• 1 tsp baking powder

to serve

• Fresh blueberry (blueberry)
• almond paste

Instructions:

1. Mix all dry ingredients (matchá, coconut flour, tapioca, sea salt and yeast)
2. In a blender, place all the wet ingredients and pulse until well mixed (eggs, coconut oil, honey and milk)
3. Add the dry and wet ingredients and mix well with a wooden spoon or FUE.
4. Heat a frying pan with medium fire and put coconut oil to grease.
5. Place 2 spoons of the dough at a time in the frying pan, turning the sides of the pancake (media d 2 minutes per side).
6. Bon appetite!

Nutritional values for 4 pancakes:

Carb 13.8 Fiber: 6.6 Sugar: 3.5  // Protein: 9.3  // Fats: 22.2 Sat: 16.3 ( Poly 1.1 / Mono 2.7 Trans 0)

Coconut Matcha Pancakes

Recipe:

Serves 6-8 Units

ingredients:

• 1/2 cup almond milk
• 2 TBSP. Coconut Oil (Melted)
• 2 Eggs at Room Temperature (preferably organic)
• 1 tablespoon of matcha powder
• 1 tablespoon of raw honey
• 1/4 Cup + 1 Tablespoon Coconut Flour (40g)
• 1/4 Cup of Tapioca (Or Arrowroot Flour)
• Pinch of Sea Salt
• 1 Teaspoon of Baking Powder

TOPINGS:

• fresh blueberry
• almond butter

instructions:

1. Mix All Dry Ingredients (Matcha Powder, Coconut Flour, Tapioca, Sea Salt and Baking Powder)
2. In a Blender Place All Wet Ingredients and Pulse Until Well Combined (Eggs, Coconut Oil, Honey and Almond Milk)
3. Combine the Dry and Wet Ingredients and Mix It Well with a Wooden Spoon.
4. Heat a Coated Skillet with Coconut Oil (Medium Heat).
5. pour 2 tablespoons of the daughter onto the heated skillet, flipping sides after 2 minutes or so.
6. Enjoy it with your favorite toppings!