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    Home » Breakfast Recipes

    Ricotta Matcha Pancakes Recipe

    May 22, 2018 | This post may contain affiliate links. If you purchase something I might make a small commission at no additional cost to you. Thanks for supporting my blog!

    Turns out a lot of you are pancake fans! When presented with the chance to sample some of Motion Matcha's flavors I decided I wanted to do something unique with them. I asked via a poll on my Instagram stories what you wanted to see more for a matcha recipe....a smoothie bowl or pancakes. Pancakes won by a landslide! So here they are, ricotta matcha pancakes!

    Ricotta Matcha Pancakes Recipe

    My recipe for matcha pancakes is a unique spin on a lemon ricotta pancake recipe. I thought the flavors strawberry lemonade and pomegranate berry would pair nicely with some additional citrus. Admittedly the flavors were not what I expected but in a good way! The citrus notes really pop in this recipe.

     

    I topped them with fresh strawberries, coconut yogurt and coconut syrup and it was the perfect combination! If you don't have any coconut syrup I would suggest picking some up. It really completed the overall recipe. I do not suggest regular maple syrup. It might taste ok, but I can't see it being the best approach for something so citrusy.

    Ricotta Matcha Pancakes Recipe

    This particular recipe yields quite a few pancakes so I would suggest inviting some friends over for brunch if you make these! Otherwise, you can freeze the leftovers to eat throughout the week! Yum!

     

    Serves 5 to 6

    364

    Ricotta Matcha Pancakes Recipe

    20 minPrep Time

    20 minCook Time

    40 minTotal Time

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    Ingredients

      For Pancakes:
    • 16 oz. Ricotta Cheese
    • ⅓ Cup Heavy Cream
    • ½ Lemon Zested
    • 2 Packets Motion Matcha (Flavor of your choice. I used Strawberry Lemonade and Pomegranate Berry)
    • 2 Large Eggs (Separated)
    • ¾ Cup Buttermilk
    • 1 Cup Flour
    • 1 Tablespoon Honey
    • ½ Teaspoon Baking Soda
    • ¼ Cup Sugar (Optional)
    • ½ Teaspoon Vanilla Extract
    • Pinch of Salt
    • For Toppings:
    • Coconut Greek Yogurt
    • 6 Strawberries (Sliced)
    • Coconut Syrup (Or Fruit Syrup of your choice)

    Instructions

    1. Preheat your oven to 200 degrees F.
    2. In a large mixing bowl mix 8 oz of the Ricotta Cheese, Heavy Cream and Lemon Zest. Place in the fridge while you mix the rest of the ingredients.
    3. In a large mixing bowl, using a stand or hand held mixer (I used my Kitchenaid) beat the egg whites until they form stiff peaks. This takes about 3-5 minutes.
    4. Take the previous ricotta mix out of the fridge. Then stir in the other 8 oz.of ricotta, the remaining egg yolks and the buttermilk.
    5. Then add the flour, honey, baking soda, vanilla, Motion Matcha, and salt. Stir with a spatula until combined.
    6. Slowly stir in the egg whites, using a spatula to gently fold them into the pancake mix.
    7. Heat a large skillet over medium heat or a non-stick pan. Coat with 1 tablespoon butter.
    8. Once the skillet is hot pour ⅓ cup pancake mix onto the skillet. When bubbles appear flip once to continue cooking for about another 2 minutes or until a light golden brown.
    9. As you continue to cook your pancakes make sure to put them on an oven safe pan or plate to stay warm while you prepare the rest.
    10. When ready to serve, top with sliced strawberries, 2 tablespoons coconut yogurt, a drizzle of coconut syrup.
    11. Enjoy!
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    https://natashasfoodadventures.com/ricotta-matcha-pancakes-recipe/

    More Breakfast Recipes

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    • Spinach Artichoke Frittata
    • Breakfast Burrito Bowls
    • Easy Cap'n Crunch French Toast Recipe

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