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So I may or may not have a matcha obsession. These matcha and oat blender pancakes with added collagen are super quick and easy to make, just throw everything in a blender. They taste AMAZING, I would eat them everyday if I could! They’re fluffy, quick, and packed with protein making it a perfect breakfast for a busy morning, or a no fuss recipe for a relaxing weekend morning (stacking them is optional). I love making them on a Saturday or Sunday while watching some Food Network, and having a nice cup of warm tea afterwards. Hope you enjoy!
Further Food Commentary:
Since matcha powder is made from high quality tea and from the whole leaves, it's a more nutrient dense source of polyphenols, which are antioxidants that have been shown to curb chronic diseases. The polyphenol EGCG has been shown to boost metabolism and slow the growth of cancer cells. Remember, since you're consuming the whole leaves, you're also consuming three times the amount of caffeine as if you were to have one cup of coffee. While ginger is renown for its use for 'stomach problems' (e.g. motion sickness, morning sickness, colic, upset stomach, gas, nausea and/or diarrhea), in the Asian culinary world, fresh, dried or ground ginger are widely used. For every 100 g of ginger, it contains 80 calories, no cholesterol and contains some essential vitamins and minerals, such as potassium, manganese, copper, magnesium, pyridoxine and pantothenic acid.
