Vanilla & Matcha Pancakes with Blood Orange Syrup

Recipe makes around 10 pancakes.


Pancakes: 2 cups plain flour 1 tsp baking powder 1 tsp bicarbonate of soda quarter tsp salt 1 tsp vanilla extract 2 tsp matcha powder 3 tablespoons coconut sugar (white or brown sugar would also work) 2 cups soya milk (must be soya due to the protein content which reacts with the apple cider vinegar, creating vegan buttermilk) 1 tbsp apple cider vinegar Blood Orange Syrup: half cup sugar half cup water juice of 2 blood oranges 1 tbsp corn flour Method: Add your apple cider and soya milk together and set to one side until curdled. In a large bowl sift together flour, matcha powder, baking powder, salt, baking soda, sugar.

Set aside. Mix your milk and apple cider mix with the vanilla extract. Pour the wet mixture into the dry ingredients and stir until flour is incorporated.

(Be very careful here and do not over stir as this will make the pancakes rubbery.) Heat a nonstick pan on a medium heat and add a little oil. Spoon/ladle your batter onto the pan (I do around a third of a cup for each pancake). Cook pancakes until bubbles appear on the surface, then flip them over and cook the other side until slightly golden.

To make the syrup, mix together the sugar and water in a saucepan and bring to a boil. Stir together the orange juice and cornstarch in a separate bowl, then add into the sugar water. Bring the heat down to a simmer, and stir occasionally for five to eight minutes until thickened. Take off the heat and allow to cool slightly. When your pancakes are cooked and your syrup has cooled, plate up your pancakes and drizzle generously with the syrup!

I like to add extra blood oranges on top! Enjoy! x