Blue Matcha Butterfly Pea Flower Pancakes combine the sweetness of pancakes with the new superfood from Thailand, perfect for a quick and easy dessert that everybody loves!
- 80 gr of fine glutinous rice flour
- 80 gr of white rice flour
- 1 tablespoon of potato starch
- 25 gr of coconut protein
- 2 teaspoons Blue Matcha Butterfly Pea Powder or Matcha powder
- 2-3 tablespoons agave syrup (or sweetener of choice)
- q. b. of coconut oil
- 160 ml coconut milk
- 100ml carbonated water
- 1 tablespoon of coconut cream
- 1 egg
q. b. of coconut yogurt and strawberries, or honey and fresh wild strawberries.
How to Make Blue Matcha Butterfly Pea Flower Pancakes
To prepare blue or green matcha tea pancakes, start with the dough.
In a medium bowl, combine the flours, starch and Blue Matcha Butterfly Pea Powder. Then add 160 ml of coconut milk and the agave syrup. Mix by hand with a whisk, until the mixture is well blended. Adjust the sweetness if necessary by adding more syrup. If the mixture is too thick, add one or more tablespoons of coconut milk.
Heat a frying pan over medium heat and lightly grease it with coconut oil. Then pour the mixture forming a sort of circle. Cook the pancake until it is golden brown and has bubbles on the surface, then turn it over and cook it on the other side as well. Repeat the operation until you have finished the dough.
Serve the pancakes with the topping of your choice. A coconut yogurt with strawberries, jam or fresh fruit is fine.