Recipe notes:

This is SUCH a yummy Halloween recipe that’s also healthy. Packed with secret veggies for kids (or adults) and super fun. Matcha is a finely ground powdered green tea, high in antioxidants and often consumed suspended in hot milk as a matcha latte. 

If your new to matcha, maybe try adding a smaller amount as its got quite a strong taste. If you’re an experienced matcha lover though add as much as you like! The one i used was also chi flavored which made it extra autumnal feeling. 

The white chocolate definitely compliments the Matcha really well here. If you don’t have the time (or its not Halloween so you don’t fancy ghosts) simply melt the chocolate and pour on top or spread in between the pancake layers instead. I used just a Sainsburys own vegan white chocolate. Sliced fruit such as banana or strawberries also work fab between the stack but you could add fresh blueberries to the mix too but I added them on top and the effect was beautiful. 

If using a microwave to melt your chocolate (this is what I did as its only a small amount needed) heat at 10-20 second intervals at first until it starts to soften. Then go in shorter intervals like 5-10 seconds to ensure the chocolate doesn’t burn. Also don’t stir the chocolate too often as it cooks – it doesn’t like this. 

If you dont have a really good non stick pan use a little spray of oil on the pan to stop the pancakes from sticking. Don’t burn these or they’ll lose their beautiful green colour. 

The ghosts will melt very fast if you put them immediately onto hot pancakes so if you want the full effect, make the pancakes a few hours before assembling or even the night before and keep in the fridge until the morning. 

Please tag me in your creations if you make these! Id love to see your little pancake ghosts! @NaturallyVeganGina

Matcha White chocolate Pancakes

Time: 20 minutes 

Serves: 8 American style pancakes 

Ingredients

• 1 cup oats 
• 1/2 banana 
• 1 handful of spinach 
• 1 cup oat milk (any plant based milk)
• 1 tsp baking powder 
• 1/2 scoop protein powder (I used unflavored) 
• 1 Heaped tsp matcha powder.
• 1 tbsp white chocolate chunks & 1 dark chocolate square or button for eyes & mouth. 
• Other toppings you like eg. berries, banana slices, maple syrup, jam or chocolate shot. 

Method: 

1. First to make the ghosts. Melt the white chocolate either in a double boiler or in the microwave. Plop small dollops of the melted choc onto a non stick baking sheet. Before they set, use the back of the spoon to smear into a long “ghost” like shape. Pop in the fridge to set. 
2. Once set. Melt the dark chocolate using your preferred method and, using a tooth pic or similar tool, dot on the eyes and mouth. Try to do it right first time as the chocolate will quickly solidify against the chilled white choc. 
3. Pop this back into the fridge while you make the pancakes. 
4. Blend together the rest of the ingredients (other than your toppings) until smooth. The spinach should be completely blended to give a gorgeous green colour and no bits. 
5. Heat a good non stick pan over medium heat and pour a large spoonful of the mix into the pan. When you can see a few little bubbles forming in the pancake and it looks solid around the edges, you can flip. 
6. Pop onto a plate and start cooking the next pancake. You can assemble as you go with your fruit slices or see the recipe notes above for prepping. 
7. Assemble the ghosts onto your stack. I used some almond butter to stick mine to the side of the stack. You could use any type of firm spread or melt a little more chocolate and use that.