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Matcha Pancakes

Beat the eggs and erythirtol until frothy and stir in the pot. Add milk and matcha powder and mix well. Add almond flour and psyllium husks. Let the dough rest for 5-10 minutes.

In the meantime, heat the butter in a pan and then pour in half of the dough. Streak thinly in the pan and fry over low heat until it peels off the ground. Carefully turn over the dough and fry the othe side as well. The low.carb matcha pancake can be refined with whipped cream and pomegranate seeds.

*Erythritol is an alternative to sugar that has no calories and does not affect blood sugar levels. It is a sweetener made from glucose.

(Recipe & photo by Lisa Shelton of www.kochmitherz.com)

Ingredients for 2 Portions:

  • 2 eggs
  • 2tblsp. erythritol
  • 60g curd (20%)
  • 40ml milk
  • 1TL Organic Matcha
  • 40g almond flour
  • 1teasp. psyllium husks
  • 2teasp. butter
  • 2-3tblsp. whipped cream
  • 2-3tblsp. pomgranate seeds