Superfood Brunch Recipe

Splash of green powders

I’m often asked what to do with green powders – spirulina, matcha green tea, wheatgrass powder etc.  They are all very strong in flavour so can overpower a lot of recipes (you may like the flavour, in which case that’s fine, spoon it in!!), so using them sparingly is normally best.

They all have slightly different nutritional properties, but on the whole provide a whole host of vitamins and minerals that are needed for health – a different way of giving a boost to your nutrient intake if you think you are not eating enough vegetables.

This recipe includes matcha tea powder, but you can substitute with any of the green powders, and if you like the flavour just add a little more than I have here.


Banana and Matcha Pancakes


2 ripe bananas, peeled

3 eggs,

50g rolled oats

2 tbsp ground chia seeds

1/4 tsp ground cinnamon

1/2 tsp matcha tea powder (or more if you wish)

1 tbsp Coconoil

3 pears, peeled, cored and cut into wedges

2 tbsp sesame seeds

seeds of 1/2 pomegranate

drizzle of maple syrup to serve

To make the pancakes, place the bananas, eggs, oats, chia seeds, cinnamon and matcha tea into a food processor and blitz until nearly smooth.

Heat 1/2 the Coconoil in a pan and add the pear wedges, cooking over a medium heat and turning from time to time.

Meanwhile, heat the remaining Coconoil in another pan and spoon tablespoons of the pancake batter into the pan.  Cook for 2-3 minutes, until golden underneath, and then flip over and cook for 3-4 minutes on the other side.  Keep warm whilst you cook the remaining batter in the same way.

Sprinkle the sesame seeds into the pear wedges and toss around to coat.

Serve the pancakes topped with the sesame pears, sprinkled with pomegranate seeds and drizzled with maple syrup.


Matcha and banana pancakes





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