By now, most people are well aware of the health benefits green tea provides. From cancer-fighting antioxidants to helping with weight management and even fighting fat, it seems there’s nothing this mighty green drink can’t do.
A lesser known variation of classic loose leaf or bagged green tea, however, is green tea powder – a finely ground version that provides even more health benefits than non-powdered varieties. This is because it’s concentrated and can be directly ingested instead of being steeped and watered down. Think of it as being hooked up to a green tea IV – direct benefits without the filter.
Needless to say, we’re big fans of green tea. So when we discovered EatGreenTea.com, which sells 100 percent organic powdered green tea, we jumped at the chance to try it. Our shipment came quick and the package even boasted the health benefits inside our mighty green powder.
According to their website, there is 10,000 percent more EGCG – the powerful antioxidant found in green tea – in edible green tea than there is in brewed varieties. This means you could drink 30 cups of brewed tea to get the same benefits found in 1 teaspoon of edible green tea powder! Consider us convinced.
We think of drinking green tea in the morning, so it was natural to add our green tea powder to a stack of pancakes. The result was a sweet, hearty stack of cakes with a serious punch of antioxidants and a slight hint of green tea flavor. We like green tea and all, but if we can get the same or greater benefits from it in pancakes as in brewed tea, we’ll take it!
Whole Grain Green Tea Pancakes
Yields 8 medium pancakes | vegan optional
1/4 cup whole wheat flour
1/2 cup oat flour*
1/2 cup white flour
1 tsp baking soda
1 tsp baking powder
2 Tbsp sugar
1 Tbsp edible green tea powder
1 Tbsp canola oil
1 tsp vanilla extract
1 cup + 1 Tbsp cup milk*
Method | Preheat griddle to medium heat. In a large bowl, combine dry ingredients with a whisk. Mix wet ingredients in a separate bowl then add wet to dry. Mix until just combined. Let batter rest for 5-10 minutes. Then coat the griddle with nonstick spray and scoop batter on in 1/4 cup measurements. Flip when edges appears dry and bubbles form on top, then cook for 1-2 minutes more. Serve with desired toppings, such as light butter and maple syrup, or coconut flakes and agave nectar.
* To make oat flour, simply process rolled oats in a clean coffee grinder or blender until finely ground.
*Sub egg for one flax egg by combining 1 Tbsp flaxseed with 2.5 Tbsp water, stirring, and letting set for 5 minutes to achieve an “eggy” texture.
* Sub non-dairy milk for a vegan friendly batter. We opted for a mix of almond and light vanilla soy.
These were so delicious – pillowy, light and perfectly sweet. I could taste the green tea flavor but it wasn’t overpowering. And the agave nectar and coconut flakes were the perfect addition to sweeten them up just a touch more. Two hearty pancakes contain just 228 calories, 6 grams of fat, 35 grams of carbohydrates, 9 grams of sugar and 7.5 grams of protein, so you can have a short stack for breakfast virtually guilt free. Enjoy!