Mini Matcha & Hojicha Pancakes Cereal
A fun and delicious way to enjoy tea-infused mini pancakes for breakfast.
- 1 large egg
- 2 tablespoon avocado oil
- 2 tablespoon granulated sugar
- 1 C whole milk
- 1 C all-purpose flour
- 1 ½ teaspoon baking powder
- 1 heaped teaspoon matcha
- 1 heaped teaspoon hojicha
In a large mixing bowl, combine the egg, avocado oil and sugar. Whisk until combined.
Add in the flour and baking powder.
Split the batter in half into 2 separate bowls and stir in 1 tablespoon of matcha to one batter, and stir 1 tablespoon of hojicha powder to the other batter.
Carefully transfer each batter into a separate squeeze bottle/Ziploc bag.
Heat the griddle over medium heat.
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.
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