Matcha Pancakes with Lemon Cream (V, GF)

Matcha and lemon are such a perfect match!

Try them out in this lovely spring dessert: fluffy Matcha Pancakes filled with rich, bright Lemon Cream 

Although matcha has been in trend for a while, I haven’t been using it a lot until now (mainly because I simply did not know how except in Matcha Latte). But I decided to give it a try and added a bit to my chia pudding. It was OK, but then I added some to my everyday oat pancakes (together with vanilla powder) – and boy was that a good decision! I got completely blown away how delicious it is and decided to create something more special, because these pancakes definitely deserve that.

This recipe is quite a simple one, but it needs a bit more time than your usual pancake recipe because you are filling these Matcha Pancakes with a wonderfully bright, rich lemon cream. The good side of a recipe is that you can make both the pancake batter and the lemon cream in advance and leave in the fridge until you are ready to assemble them into this lovely dessert!

If you are not a fan of matcha, do not be affraid of it here – it pairs so nice with vanilla and citrusy cream.

Enjoy!

 

MATCHA PANCAKES WITH LEMON CREAM {vegan, gluten-free}

– makes 16 small pancakes, serves 4-6 people –

this recipe first appeared on culinary postcards, author Iva S.

Prep time: 10 min + hands-off time: 20 min >> Cooking time: 25min >> Total time: 55 min

 

Ingredients:

for Pancakes

1 cup oat flour (made by grinding oats in a blender)*

1 Tbsp matcha powder

2 Tbsp coconut sugar

1 cup unsweetened soy milk

½ cup cold water (plus more if needed to thin the batter, see under Method)

¼ tsp baking soda

½ tsp vanilla powder

pinch of salt

1 Tbsp melted coconut oil

coconut oil for frying

 

for Lemon Cream (filling)

½ cup raw cashews

4 Tbsp melted coconut oil

2 Tbsp maple syrup

2-3 Tbsp cold water

4 drops of cold pressed lemon oil**

pinch of turmeric (only for the color)

 

Notes

*Make sure to use certified gluten free oats if needed

**This oil has an intense lemon aroma, but instead you can also use juice and grated lemon zest from ½ of lemon. In that case, you might have to add more sweetner (1-2 Tbsp) and decrease the amount of water used.

 

Method:

1. Soak cashews in boiling water (so they are well covered) for 30 min. You can also do the soaking in advance, in which case use normal tap water and leave for 6-8 hours or overnight.
2. In a mixing bowl combine oat flour, matcha powder, coconut sugar, soy milk, water, vanilla powder, salt and soda. Whisk well an leave to rest for at least 20 min (you can also leave them in the fridge, covered, up to 24 hours).
3. Before you are ready to fry pancakes, add the melted coconut oil to the batter, and some more water if needed to thin the batter down, and whisk well.
4. Preheat a non-stick pan, brush it with coconut oil and when ready start making pancakes. Pour the batter to make mini pancakes (use a pancake mould to have them all in equal size), distributing it around evenly. Flip them carefully, after you see the surface and edges dry, then fry for another approx. 30 sec.
5. Layer pancakes on the plate and allow to cool down.
6. (For the Lemon Cream) Rinse and drain the cashews and place them in the blender, add maple syrup, coconut oil, lemon oil and turmeric, and blend for approx. 1 minute. At the end, add water gradually and blend shortly only to incorporate.
7. When pancakes have cooled, fill each one with a tablespoon of lemon cream and serve.