Blueberry Matcha Pancakes

Amy Lee has whipped up some blueberry matcha pancakes using our Super Matcha. Follow this easy recipe for a quick & healthy tea infused treat!


Serves: 1 (makes 5 small pancakes)


What you will need:

For the pancakes:
  • Perfect Matcha Spoon of Super Matcha
  • 1 cup of plain flour
  • 200ml of oat milk (or your preferred milk)
  • 1 large egg
  • 2 teaspoons of chia seeds
  • 1 teaspoon of vanilla extract
For the blueberry topping:
  • Perfect Matcha Spoon of raw honey
  • 1 cup of frozen blueberries
  • 2 teaspoons of cornflour
  • 2 cups of water
  • Little bit of lemon zest

What to do:

For the pancakes:

  1. Whisk all the ingredients together in a large mixing bowl.
  2. Heat up a frying pan and use a teaspoon of coconut oil to grease the pan.
  3. Using a ladle, spoon a blob of pancake mix onto the pan about the size of the bottom of a mug.
  4. Make sure that the pancake is cooked evenly on both sides, flipping the pancake half way through.

For the blueberry sauce:

  1. Put about 2 cups of water into a saucepan.
  2. Add a cup of frozen blueberries to the water.
  3. Stir in 2 teaspoons of cornflour.
  4. Put the sauce pan on a high heat until the mixture starts to bubble.
  5. Once it starts to bubble, turn the heat down and add a teaspoon of raw honey.
  6. Add a small bit of lemon zest.
  7. Take the pan off the heat once the sauce is no longer runny and has a slightly sticky consistency.
  8. Enjoy!

Make sure to tag us in any creations on social media @birdandblendtea!

Why not try this recipe with other matcha flavours?

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