Feb 18, 2015

Yum

♥ Matcha Pancake with Coconut Whipped Cream ♥


Happy Pancake Day! It is time for breakfast with a stack of pancake! 



Archibald's honey is a 100% Australian Honey. Big thanks to the Hong Kong distributor and retailer for sending me this big yellow bucket of honey. Check out more at their FaceBook Page @ Honey 蜜蜜針!


I bet there's nothing more appealing than a sprinkle of matcha green tea powder over snowy white whipped cream.



In this recipe, I use coconut whipped cream to replace the dairy and less healthy heavy whipping cream. It adds a sense of tropical flavor to the pancakes, which are also made with coconut milk. Apart from the Australian honey mentioned above, the fluffy pancakes have also been sweetened up with this amazing low-calorie organic natural sweetener!
Credits to Natvia!
This post is linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Kim at Love Live Life by Kim.
This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
For pancakes
65g (1/2 cup) cake flour
1 tbsp Matcha powder
1 1/2 tsp baking powder
1/4 tsp salt
1 egg
80ml (1/3 cup) coconut milk
2 tbsp vegetable oil
2 tbsp Natvia
1/2 tsp vanilla

For topping
Honey, or more to taste
Matcha powder, for dusting
1 can full-fat coconut milk, refrigerated for 24 hours

How to make matcha green tea pancake with coconut whipped cream:
  1. To make coconut whipped cream: Prior to the day of making, place a can of coconut milk in the fridge. When ready, remove the can without shaking it. Once opened, carefully spoon out the thick layer of coconut cream and transfer to a chilled mixing bowl. Using a whisk, beat coconut cream until slightly light and fluffy with small peaks form. You may add sweetener to taste.
  2. In a large mixing bowl, combine flour, matcha powder, baking powder and salt. Whisk to remove any lumps and set aside.
  3. In another bowl, beat egg, coconut milk, oil, Natvia and vanilla. Pour the wet into the dry ingredients and mix until just combine. Do not overmix.
  4. Heat a large skillet over medium, carefully rub it with a oiled kitchen paper towel. 
  5. Spoon a dollop of batter onto the skillet, once bubbles formed, flip it with a spatula and cook until browned and set. Transfer to a platter lined with kitchen paper towel and continue with remaining batter.
  6. To serve, stack up the pancakes and drizzle with honey, a dollop of coconut whipped cream and a dusting of matcha powder.
With all my love <3

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