Place the milk,protein, ice and matcha powder in a blender and blend until the ice is crushed. Pour into glasses and top with whipped cream. Serve immediately.
Pancakes and Matcha Whip Topping
- Almond or Coconut flour pancakes
- Tub Whipped Cream
- 2 tbsp Matcha powder
- 2 tbsp Splenda
Combine the 3 ingredients (sweeten to taste). Refrigerate or freeze. Prepare pancakes and then dollop on top and enjoy!
- 2 cups almond flour
- 1/2 cup Splenda
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 2 heaping tsps. high quality Matcha Green Tea Powder
- 1 egg
- 1/3 cup Carb Master yogurt
- 3/4 cup almond milk
- 2 tbsp. grapeseed oil
- crushed walnuts or pistachios for topping
Preheat the oven to 375′ and line muffin tins with tin foil liners (I used paper the first time, I think they absorbed too much liquid?). Mix all the dry ingredients together in a large bowl. In a separate bowl, mix together the egg, yogurt, milk, and oil. Slowly add the wet ingredients to the dry using a wooden spoon or spatula, batter will be on the thick side – don’t worry! If you’re feeling extra bold or groovy, maybe fold in a cup of fresh blueberries or zucchini. Fill the tins or molds , sprinkle with a little sugar and nuts, and bake for 14-15 minutes. Enjoy with a little agave, and be happy!