My dad has always made the best big and fluffy pancakes, but one thing’s for sure: He probably wouldn’t be down with this healthy green-colored vegan and gluten-free version, even though they taste just as good. (Look away, pops—it’ll be ok!) As a lover of the breakfast staple and matcha, I couldn’t resist combining the two into a mouth-watering treat that also just so happens to be full of benefits.
While regular pancakes don’t exactly do much for your body—they primarily consist of white flour, eggs, butter, and oil, after all—these babies are jam-packed with body-boosting ingredients. In fact, they’re so healthy you can make them any day of the week. The batter is essentially oats, spinach, banana, and soy milk—so like oatmeal, except in a much-tastier form!—which contains a solid amount of iron, calcium, vitamin A, vitamin C, vitamin B6, and fiber. As for the matcha, get ready: Full of antioxidants, the powdered green tea has been shown to protect against cancer and heart disease, and it energizes without the crash that comes with coffee. And another bonus I’m particularly fond of? It can also help calm anxiety thanks to L-theanine, the amino acid it contains.
How to get a quality matcha: I made the mistake of buying matcha from my grocery store, and it ended up being about 80% brown rice filler… aka a total health fail. Since labels can be deceiving and sometimes companies try to fool you into thinking you’re getting something pure when you’re not, make sure you’re buying from reputable retailers. I’m a fan of Mizuba Tea Co. and Encha, and even Trader Joe’s has a quality option available.
What to pair your pancakes with: Make yourself a batch of matcha pancakes topped with a dab of Earth Balance butter and maple syrup. Just make sure your syrup is vegan: I recently wrote about the topic on Well+Good, and surprisingly, not all varieties are animal-byproduct-free.
Fluffy Vegan Matcha Pancakes
These vegan matcha pancakes are so healthy you can eat them every day.
Combine the ingredients in a blender and blend until smooth.
Heat a frying pan over medium heat and spray with olive oil.
Pour batter into your desired pancake size. After a couple minutes, carefully check to see if the bottom is firm with your spatula. If it is, flip and cook on the other side.
Serve with Earth Balance butter and pure vegan maple syrup.
I love getting together with my bestie Hilary of The Greener Voyage and vegan food is always involved—but this time it was something we made ourselves! Which, to be honest, doesn’t happen often in tiny New York City apartment kitchens where there’s typically a one-person capacity. This time I headed out to her new place in Bushwick where there was plenty of space to whip up this delicious Strawberry-Beetroot Papaya Bowl recipe.
So, I’ve tried multiple different smoothie bowls in the past, but I’ve never found one I loved. Now don’t get me wrong: I’m a smoothie girl and love sipping on a fruit- and veggie-packed drink in the morning. Eating a smoothie out of a bowl with a spoon, though? It just feels… wrong. But something about putting it into a scooped-out papaya feels oh-so-right.
This smoothie bowl is jam-packed with good-for-you ingredients. Plus, it doesn’t feel soupy—it has a lot of oomph that will fuel you through your day thanks to some sneaky superfoods, including a gorgeous beetroot powder I’m a tiny bit obsessed with. So, what are you waiting for? Eat up!
Strawberry-Beetroot Papaya Bowl
Devouring this sweet, protein-packed papaya bowl is the perfect way to kick off your day. You'll reap the benefits from beetroot powder, chia seeds, maca, and other good-for-you ingredients.
Cut papaya in half and carve out the middle, tossing out the seeds and saving the fruit.
Place everything in a blender and blend until smooth.
Pour smoothie into empty papaya bowls and top with bananas, shredded coconut, chia seeds, and anything else you want.