Extra, extra read all about it: The Most Beautiful Flipping Pancakes You’ve Ever Made. 😉
Not only are we big fans of anything cake-related, but in true Ora fashion, we’ve added a little green to your new favorite Sunday morning ritual!
You’ll want to make endless stacks after seeing all that these bring to the table. This recipe is the personification of brains and brawn, strong and sensitive, Beauty and the Beast. (sparkle emoji)
You’ll find our matcha pre-workout on this recipe not only adds an aesthetic touch, but for its antioxidant benefits, its support in liver health, as well as it’s ability to boost brain health. And, to make our love for matcha stronger, it’s also known for its caffeine! The recipe calls for two tablespoons of our Renewable Energy, but if you’re after a buzzier breakfast, feel free to increase that to three!
Alongside it’s green counterpart, we included our So Lean & So Clean protein powder for a nice change from your usual post-pancake-stack-slump. By subbing our protein powder instead of heavier items, you’ll feel fueled, full, and fabulous. Write that on our tombstone! Each serving of our protein powder contains 21 g of protein and includes superfoods, 2 servings of greens, and digestive enzymes to really flex that holistic muscle.
Whip these up (snap a pic because, obviously) and let us know if it’s your new weekend fave!
- A (Ceremonial) Matcha Made in Heaven
What makes this matcha ceremonial grade? It’s the clean, non-bitter flavor that distinguishes ceremonial matcha from culinary matchas. But it’s not just about the flavor – ceremonial matcha tends to have higher levels of chlorophyll and theanine, an important stress-reducing molecule, because the tea leaves are picked earlier than for culinary-grade matchas.
1 cup flour
1 cup dairy-free milk
1 tsp baking powder
1 tbsp maple syrup
2 flax eggs
1 tsp coconut oil
1/4 tsp salt
- Add the flour, protein powder, matcha powder, baking powder and salt to a mixing bowl and whisk for a couple of minutes, making sure it is well mixed.
- Prepare the flax egg by mixing 2 tbsp of ground flax seeds with 4 tsp of water. Mix well and let it sit aside for a few minutes to thicken.
- Mix the wet ingredients in a separate bowl, including the flax egg, and pour them into the flour mix and then whisk them all together. Do not over mix.
- Let the batter sit for a few minutes before cooking to let the ingredients mix well together.
- Heat up your pan on medium-low and grease it lightly. Coconut oil spray works great, but you can use other oils you have in hand.
- Pour the pancake batter onto your pan or pancake griddle, lightly smoothing out the top. If you want thinner pancakes, you can spread out the batter.
- Let them cook for a few minutes, until bubbles start to appear and the edges firm up, before flipping them. With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set. Repeat the process with the rest of the batter.
- Stack the pancakes and top them with your favorite syrups, coconut whip, fresh fruit etc.
Tip: Slightly thicker batter will yield fluffy pancakes. You can add water/milk if needed, but the more you add, the thinner the pancakes will be.