Whole wheat flour: 50g (1/2 cup), Matcha powder: 1g (1/2 tsp), Baking powder: 2g (1/2 tsp), Egg: 50g (1 medium), Unsweetened soya milk: 80ml (1/3 cup), Greek yogurt (non-fat or low-fat): 60g (1/4 cup), Honey: 5g (1 tsp), Vanilla extract: 2ml (1/2 tsp), Coconut oil: 5ml (1 tsp), Blueberries: 50g (1/3 cup), Maple syrup: 5ml (1 tsp)
1. In a bowl, whisk 50g whole wheat flour, 1g matcha powder, and 2g baking powder. 2. In another bowl, whisk 50g egg, 80ml unsweetened soya milk, 60g Greek yogurt, 5g honey, and 2ml vanilla extract. 3. Combine wet and dry ingredients to form a batter. 4. Heat 5ml coconut oil in a non-stick pan, pour in the batter to make pancakes, and cook until bubbles form and edges are set, then flip and cook until golden. 5. Serve with 50g blueberries and drizzle with 5ml maple syrup.
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