Pancakes aren’t your typical low-sugar breakfast option, thanks to the maple syrup and other sweeteners they’re usually loaded with. These matcha pancakes with raspberry chocolate sauce are not only low in sugar, they’ll also give you that little boost you need to get you going in the morning – without that jittery feeling that coffee causes.
We’ve used Konomi Matcha for our matcha pancakes, as they’ve taken two of our favourite ingredients – matcha and cacao – and combined them in one blend. Every single Sugarfree Box this season includes a full-size Konomi Matcha Chocolate blend (RRP $26). Haven’t purchased a box yet? Get onto it quick smart, before they sell out!
Matcha Pancakes with Raspberry Chocolate Sauce
- 1 egg
- 1/2 of a medium-sized banana, sliced
- 1/2 cup rolled oats
- 3 tbsp unsweetened almond milk
- 1 tsp matcha (we used Konomi Matcha‘s matcha and cacao blend for that extra chocolate hit)
- Fresh raspberries and cacao nibs to serve
Sugar Free Raspberry Chocolate Sauce:
- 1/4 cup frozen raspberries
- 1 and 1/2 tsp raw cacao
- If desired, add a pinch of stevia to sweeten
- Combine the matcha pancake ingredients in a food processor or blender, and process until the mixture is smooth.
- Heat a non-stick frying pan over medium heat.
- Spoon the mixture into the pan (you may need to make your pancakes in batches if your pan is small) and flip once bubbles begin to appear on the surface. Cook for a further 2-3 minutes on the other side, and then remove the pancake from the pan.
- Repeat step 3 until all the matcha pancakes are cooked.
- While the pancakes are cooking, heat the frozen raspberries in the microwave for 30-40 seconds, or over the stovetop, and then mash them with a fork to achieve a smooth consistency.
- Add the raw cacao and stevia (if using) to the sauce and mix until well combined.
- Layer the matcha pancakes on a plate, with fresh raspberries between each pancake.
- Top with the raspberry chocolate sauce and the cacao nibs.