matcha pancakes — thinner than I meant but still

Right so I was trying to do proper thick American-style pancakes this morning and somehow ended up with something closer to crêpes. I don't fully know what went wrong, maybe too much oat milk, but honestly? They tasted dead good so I'm not going to stress about it. Here's what I used: 100g wholegrain spelt flour 1 tsp culinary grade matcha 1 egg 150–170ml oat milk (start with less, I clearly didn't) 1 tsp baking powder Pinch of salt A tiny bit of maple syrup in the batter, maybe half a tsp Just whisk it all together and cook in a lightly oiled pan on medium heat. Served mine with Greek yoghurt, a few blueberries, and a drizzle of honey. Oli had his with almond butter which, fine, also works. Nutritionally speaking, spelt flour has a slightly better fibre profile than plain white and a decent amount of manganese — not a miracle grain but a solid swap. The matcha adds a small hit of L-theanine which I do think helps with that calm-focus feeling in the morning, though I'd never promise that to everyone. One serving (roughly 3 pancakes) comes in around 320–350 kcal with about 14g protein if you're having the yoghurt alongside. You can swap spelt for oat flour or plain wholemeal if that's what you've got. The trick is not to overcook them — matcha can go a bit bitter if it gets too much heat, so keep it gentle.