Preparation time 15 minutes | Cooking time less than 10 mins
Serves Serves 4-6
- 135g plain flour
- 2-3 sachets of Vivid Matcha powder (or 3 heaped teaspoons of your loose matcha of choice).
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 140ml milk
- 1 large egg, lightly beaten
- 2 tbsp of olive oil, plus extra for cooking
- Dark Chocolate rough chunks (any good quality bar of dark chocolate. I use 80% Lindt)
- Double Cream
- Chopped brazil nuts
- Sift the flour, matcha powder, baking powder, salt and caster sugar into a big, sturdy bowl, and in a separate jug, whisk the milk, egg, and then follow with the oil.
- Pour the milk mixture into the flour mixture and, using a fork, fold everything together until a smooth batter forms. *TIP* Don’t panic if the batter starts out a little lumpy, it soon smoothes out as you go. Allow the batter stand for a few minutes to rest before cooking.
- In the meantime, heat a non-stick frying pan over a medium to high heat, add a dash of oil (not too much! You don’t want to shallow fry the batter else you’ll get burnt edges!). Once the oil is hot, add a ladle of batter to the centre of your pan. At first, it will seem very thick but this is how it is intended to be! Resist the urge to thin out the batter by rolling the pan. In a few moments you’ll begin to see bubbles forming on the top of the batter. It’s time to now turn it over and allow to cook until both sides are golden brown and the pancake has risen to about 1cm thick (this should only take around 1-2 minutes). Once ready, remove from the pan and set aside on a plate to begin building your stack!
Take a bar of your favourite dark chocolate and roughly crumble it into rough chunks. To make this part easier and perhaps slightly more aggressive, pop half a bar into a sandwich bag, and apply beating pressure from a rolling pin to crack into small pieces.
As you layer your pancakes fresh from the pan, sprinkle your chocolate pieces evenly between layers in the stack so they begin to naturally melt and soften.
Once at the top of your stack, drizzle over some fresh double cream, and top with more chocolate sprinkles and a generous helping of chopped brazil nuts.
Benefits Of Matcha, Dark Chocolate, and Brazil Nuts!
- All three are known for their lower than average carb count, so you won't feel as bloated or retain as much water with the odd nibble or sip on these guys.
- Matcha is known to be a strong anti oxidant as well as a much more natural source of caffeine for a clear, yet energized mind!
- Dark chocolate is also known to be host to some natural caffeine content too, giving you a top up with sweetness with lower levels of sugar (stick to 80% cocoa content and above).
- Brazil nuts are a fantastic source of vitamin B complex, are high in fibre (for healthy digestion)
Inspiration for this recipe came from the discovery of Vivid Matcha! If you've followed my 'Japan Diaries' on my social media channels and here on my site, you'll know how much matcha I was drinking throughout my travels. Having matcha now more and more available in the UK, and recognised as a product with health benefits more widely, it's great to start getting creative with the thing!
The 14 Day Vivid Matcha "Brain Box" isn't just perfect for grabbing a sachet to throw in your bag to take to work or wherever, but I've found that the box is good for us cooking enthusiasts too who want convenient, level amounts of ingredients to just cleanly and conveniently throw in to recipes, like this one here! You can pick up the box itself at Holland and Barrett HERE.