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Mini Matcha & Hojicha Pancakes Cereal

A fun and delicious way to enjoy tea-infused mini pancakes for breakfast.
Course Breakfast, Brunch
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 190kcal
Author Michelle

Ingredients

  • 1 large egg
  • 2 tablespoon avocado oil or neutral vegetable oil + extra for the griddle
  • 2 tablespoon granulated sugar
  • 1 C whole milk or non-dairy alternative
  • 1 C all-purpose flour
  • 1 ½ teaspoon baking powder
  • 1 heaped tsp matcha
  • 1 heaped tsp hojicha

Instructions

  • In a large mixing bowl, combine the egg, oil, sugar and milk. Whisk until combined.
  • Add in the flour and baking powder.
  • Split the batter in half into 2 separate bowls and stir in 1 heaped teaspoon of matcha to one batter, and stir 1 heaped teaspoon of hojicha powder to the other batter.
  • Carefully transfer each batter into a separate squeeze bottle/Ziploc bag.
  • Heat the griddle/pan over medium heat and lightly grease with oil.
  • Squeeze quarter-sized rounds onto the griddle and let it cook for about 1 minute. (By the time you're done squeezing the first batch, the first pancakes will be ready to flip).
  • Flip the mini pancakes with a spatula and cook for another minute.
  • Transfer the pancakes to a plate and repeat with the remaining batter.

Nutrition

Calories: 190kcal | Carbohydrates: 33g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 201mg | Potassium: 127mg | Fiber: 1g | Sugar: 9g | Vitamin A: 168IU | Calcium: 166mg | Iron: 2mg