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Vegan Matcha Pancakes with Ginger Plum Compote

Wake up to these stacks of hot, fluffy pancakes drizzled with a sweet plum compote with a hint of warm ginger.

Makes 12-14 small pancakes.

An original recipe prepared for us The Green Life.

Ingredients

    For the ginger plum compote:

    • 1 lb/500 g. ripe plums, pitted and sliced (about 2-3 large plums or 7-8 small)
    • 1 Tbsp grated ginger
    • 1-2 Tbsp maple syrup (depending on sweetness of your plums)
    • 1 tsp lemon juice
    • Pinch of cinnamon

    For the pancakes:

    • ¾ cup oat flour - you can make your own by grinding oats in a food processor
    • ¾ cup spelt flour
    • 2 tsp Aiya Cooking Grade Matcha
    • 1 Tbsp freshly ground flax seeds
    • 1 tsp baking powder
    • ¼ tsp sea salt
    • 1¼ cup almond milk
    • ½ ripe banana
    • A small handful spinach (optional - I used it for color)
    • 2 Tbsp maple syrup
    • ½ tsp pure vanilla extract

Directions

    For the ginger plum compote:

    1. Combine plums, ginger, maple syrup, lemon juice and cinnamon in a medium saucepan. Bring to a simmer over medium heat. Cook, stirring occasionally, until the plums are broken down and soft, about 5-7 minutes. Don't stir too much and try to keep some chunks for texture. Remove from heat and let cool. The compote can be stored in a sealed mason jar in the fridge for a couple weeks.

    For the pancakes:

    1. In a mixing bowl, whisk together the oat flour, spelt flour, matcha powder, ground flax, baking powder and sea salt.
    2. Place the almond milk, ½ banana and spinach in a blender and blend until completely smooth. Pour into the bowl of dry ingredients. Add maple syrup and vanilla and mix well to combine. Let the batter sit for at least 5 minutes - the flax seeds will absorb some of the liquid and the batter will thicken a bit.
    3. Heat a bit of coconut oil in a large skillet. When hot, pour about ¼ cup of batter onto the skillet and cook for a few minutes, until bubbles start to form on the top and the edges start to turn slightly crisp. Flip and cook pancake for a few more minutes on the other side. Repeat with the remaining batter. Place pancakes in a warm oven to stay warm while you cook the remaining batter.
    4. Serve hot with the ginger plum compote and maple sweetened yogurt if desired. Enjoy!

     

     

    Click below to purchase the culinary Matcha used in this recipe: