Matcha Buckwheat Pancakes With Edamame Avocado Salad Recipe

About this recipe

Light and fluffy buckwheat pancakes infused with matcha, paired with a refreshing edamame and avocado salad for a balanced and energizing breakfast.

Ingredients

• NaN Lakshmi Stores Uk Buckwheat Flour
• 187 Ml Pure Maple Syrup, 187Ml
• 100 G Hapi Dry Roasted Edamame 100g
• 10G Avocado Leaves, 10G
• 1 Piece Cucumber 1Pc
• 160 Ml Cj Bibigo Sesame Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• NaN Overherd Oat Milk Powder
• - Perfect Ted Organic Matcha Powder
• - Kikkoman Soy Sauce
• 170G Dr. Oetker Baking Powder 170g

Instructions

1. 1. In a bowl, whisk together buckwheat flour, matcha powder, and baking powder until well combined.
2. 2. Gradually add oat milk and maple syrup, whisking to form a smooth batter without lumps.
3. 3. Heat a non-stick pan over medium heat and lightly grease with sesame oil.
4. 4. Pour a small ladleful of batter into the pan and cook until bubbles form on the surface, then flip and cook the other side until golden brown.
5. 5. Repeat until all the pancake batter is used, keeping cooked pancakes warm under a clean towel.
6. 6. Boil edamame in salted water for 3 minutes, drain, and allow to cool slightly.
7. 7. Dice avocado and cucumber into bite-sized pieces and combine with edamame in a mixing bowl.
8. 8. In a small bowl, whisk together sesame oil, rice vinegar, and soy sauce to make the dressing.
9. 9. Drizzle the dressing over the avocado-edamame-cucumber mix and gently toss to coat evenly.
10. 10. Sprinkle toasted sesame seeds over the salad for added crunch and flavor.
11. 11. Plate the matcha pancakes alongside the edamame avocado salad for a visually appealing presentation.
12. 12. Serve immediately while the pancakes are warm and the salad is fresh and crisp.