Millie’s Healthy Pancakes

Hey Everyone,

Quote of the week: “When we share such treasures with each other, we expand and grow together” - Leone Flowers.

This week: We bring you the amazing Millie Simpson @milliemangetout. Millie grew up locally in Hertfordshire and now lives and works in London as Chef & manager @saucebythelangham cookery school.

Millie’s golden personality shines through in her cooking. She loves natural products, authenticity and shopping locally. Millie has put together this amazing ‘fluffy matcha pancake recipefor you to enjoy.

This recipe is a great compromise for being both healthy & indulgent. What better way to treat yourself this Valentine’s Day or why not enjoy them on Pancake Day! After all both days are great excuses to indulge.

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They tick the boxes of being both fluffy in texture but also gluten and dairy free.

You can definitely experiment with this recipe, adding other spices & ground powders such as cinnamon & cardamom in place of the matcha.

You can also substitute different flours and plant milks as well as playing with alternative fruits for the compote, so feel free to get creative!

Millie loves the subtle green tea flavour in these pancakes, not to mention how pretty they look alongside the blueberry compote.

Woman’s Health magazine wrote a great article about the health benefits of matcha. Check it out.

 

Fluffy Matcha Pancakes

With blueberry compote & Greek yoghurt

Gluten Free & Dairy Free

By Millie Simpson @milliemangetout

Chef & Manager at Sauce by The Langham.

Makes: 4-5 pancakes

Ingredients:

135g Plain gluten free flour

1 tsp. Gluten free baking powder

1/4 tsp. Fine salt

1 tsp. Matcha powder

2 tbsp Caster sugar or coconut sugar

130ml Oat or almond milk

1 Egg

2 tbsp. Coconut oil, melted (plus a little extra for cooking)

To serve:

100g Frozen or fresh blueberries

Splash of water or lemon juice

Maple syrup

1 Pot Greek yoghurt or strained yoghurt

 

Method:

  1. Add all the dry ingredients to a medium bowl & whisk to combine, set aside.

  2. In a separate jug or bowl, lightly whisk together the plant milk, egg & melted coconut oil.

  3. Make a well in the centre of the dry ingredients & pour in your liquids. Start whisking slowly in a clockwise direction until combined & you have a smooth batter.

  4. Let the batter stand for a short time or refrigerate until needed.

  5. Meanwhile you can make the quick compote by adding the blueberries, water, lemon juice & a drop of maple syrup to a small pan. Allow the blueberries to heat up and the liquid to come to a boil. You want to cook it out so that the berries are just on the verge of breaking down, it’s best if some are kept whole so be careful not to let them cook for too long. You can adjust the sweetness with more lemon or maple syrup. Set aside.

  6. Now your ready to cook the pancakes. Take a good non-stick pan and place on medium heat. Melt some coconut oil in the pan and swirl around to coat the base of the pan.

  7. Get your batter ready, take a ladle full and spoon into the hot pan.

  8. Cook on medium heat until small bubbles start to appear on the surface of the pancake. Then take a spatula & carefully flip over. The second side will need less cooking time. Once ready, transfer to a plate.

  9. Repeat until you have used all the pancake batter & end up with a nice short stack ready to serve.

  10. Pour over some maple syrup, a generous dollop of your Greek yoghurt and blueberry compote, and if you desire, an extra dusting of the matcha powder.

  11. Enjoy!

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