Matcha Pancakes with Carob sauce

By Caitlin Erasmus

This is a bonus recipe I created after I bought some matcha powder and did a little experimenting with it...pancakes packed with antioxidants? Yes please! With or without the creamy paleo sauce they are delicious and my parents, my brother and my little sisters (who are extremely fussy) all gave them the thumbs up!

Ingredients for the matcha pancakes:-3 eggs-125g coconut milk (1/2 cup)-300g fresh banana (2 large bananas/3 medium sized)-25g coconut flour-10g bicarbonate soda (2 tsp)-15g matcha powder (1 tbs)-50g almond meal-1 tsp cinnamon

-80g tapioca flourAnd for the carob sauce:-75g coconut cream-10g carob powder-5g vanilla bean paste -30g coconut milk

Method:

Blend together the banana, milk and eggs (all the wet ingredients) for 10 seconds on speed 5 in a Thermomix, or in a food processor until smooth.

Add the matcha, flours, cinnamon and bicarb and blend on speed 3 for 10 seconds, or until well combined.

Turn on the stove, spray a pan with cooking oil and wait a few minutes for the pan to heat up.

With a big spoon/ladle, place the mixture into the pan and spread it to about 10cm in diameter.

After a couple minutes, or once the top begins bubbling, it should be ready to flip. Once it is cooked through, stack the finished pancakes on a plate and get

ready to make the sauce!

Place the coconut cream, vanilla bean paste and carob powder in the washed food processor/Thermomix, and blend on speed 3 for 15 seconds. Stop and scrape down the sides if necessary.

Add the coconut milk and blend until smooth. Add more coconut milk if you wish, to get to your desired consistency. It should be thick but easily pourable.

Pour the sauce over your stack of pancakes, add some fruit if you wish…and ta-daaa you have a stack of healthy yet delicious pancakes!