With Shrove Tuesday, a.k.a Pancake day just around the corner, we thought we'd share our delicious matcha and blueberry pancake recipe with you.
What I particularly love about these Nespresso matcha and blueberry pancakes is how the cooked, sweet, jammy blueberries compliment the slightly bitter, earthy matcha, perfectly harmonising to create a light balanced pancake.
The Ingredients
For the pancakes
- Nespresso compatible matcha pods
- Eggs
- Flour
- Baking powder
- Milk
- Olive oil
- Blueberries
For the toppings
- Fruit
- Honey
The Nespresso compatible Matcha Pods
Our Nespresso compatible matcha pods are fully compostable and filled with authentic Japanese matcha and fortified with B vitamins, meaning they are not only good for you but the planet too.
We made our new Nespresso compatible matcha tea pods to take the hassle out of making matcha drinks with powder. No longer do you need a large Japanese bamboo whisk to froth and blend your matcha.
They work perfectly in this recipe as they help to make a smooth rich batter. To get the rich matcha flavour and green colour, we chose to use 2 matcha pods on espresso setting.
Variations
We've used plain flour and baking powder, however to get your pancakes extra fluffy you could use self-raising flour.
When it comes to the toppings you can add anything you like, maybe lemon and sugar or maple syrup.
For a slightly more savoury pancake you could have eggs and bacon.
If you're vegan, use a milk alternative such as oat or soya milk and replace the eggs with a nut butter and/or mashed banana.
