Matcha Blueberry Sheet Pancake

Some colorful pancakes for an easy breakfast recipe - matcha and blueberries is such a tasty combo! These have spinach in them for extra green color and a serving of veggies, but you won’t even taste it. You could use another type of berry as well, or mixed berries, or just make without fruit for fun green pancakes.

I love making pancakes in a sheet in the oven, because you don’t have to hover around the stove to keep an eye on and flip them (I definitely burn pancakes pretty often). Once they are in the oven, you can clean up or get ready for the day while they bake! If you don’t have an oven, you can make the exact same recipe and just pour large spoonfuls onto a stovetop pan over medium heat and cook as regular pancakes.



Some notes on the ingredients I used: This is a vegan and nut-free recipe. I used white whole wheat, all-purpose or oat flour would probably work too. To make it gluten-free, you could use oat flour, gluten-free all-purpose flour, or maybe almond flour. I used vegan cinnamon roll Planta protein powder for the protein powder, but adding protein powder is optional! You could use your favorite protein powder - something vanilla-y, not chocolate-y.


I used Koia Miracle Matcha in this, but you could use plain or vanilla milk, or make a matcha latte by brewing matcha tea and adding milk! I found this to be sweet enough without adding any sweetener, but you can add honey or maple syrup to sweeten the batter if desired (if you have a less ripe banana this may be needed). However, if you do this, add it BEFORE the apple cider vinegar and baking powder (otherwise it will just taste very vinegar-y)!


Ingredients (makes 12-16 squares, depending on how you cut it)


1 mashed ripe banana

1 tbsp ground flaxseed

1/3 cup flour

½ - 1 scoop protein powder (optional)

About 1 tbsp matcha powder

1 cup spinach, packed

1/2 tsp cinnamon

1 tsp vanilla extract

¼ cup matcha latte or Koia matcha drink

1 tsp baking powder

1 tbsp apple cider vinegar

Add-in: blueberries (about ¼ cup)

Steps

1. Preheat oven to 350 F and lightly oil a small sheet pan.


2. Blend all ingredients together EXCEPT the baking powder, apple cider vinegar, and blueberries until it is smooth and there are minimal to no pieces of spinach.


3. Mix in the baking powder and apple cider vinegar - I transferred this to a separate bowl to mix with a spoon, but if you want to minimize dishes, you can just keep it in the blender.


Before and after baking!


4. Spread the batter out in the pan and sprinkle blueberries on top. Bake for 10-15 minutes, until the edges become golden brown and a toothpick inserted comes out clean.


5. Sprinkle with cinnamon and matcha and enjoy! These also taste great with sunflower seed butter.



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