Matzah Pancakes that are Kosher for Passover
“Surprisingly good matzah pancakes”
Why have people stuck with matzah brie all these years? Did they think matzah pancakes were impossible? Or is it the same reason most things don’t change for the better?
Alas, these matzah pancakes are legit. Delicious and kosher. Made with egg whites, almond milk and stevia, they’re basically the same as our our Oatmeal Pancakes. Except, these are made with matzah.
While it’s debatable that it defies the “spirit of passover”, baking soda is apparently not “hametz” according to Rabbi Lerner.
Best Passover Breakfast Recipe Ever?
Perhaps. These little guys are very easy to make. They are made with egg whites so are decently healthy and will leave you more energized by lunch time. Plus, when you load them up with maple syrup and blueberries, they’re TDF. Did I just hear “I’m obsessed”over there?
As a bonus, you can make these matzah pancakes with a little flaxseed meal. It will blend right in and will be tasteless. With the extra fiber, you get a more “digestable” Passover recipe. Bye-bye Matzah-pation!
These matzah pancakes are surprisingly good. Plus, they don't "stop you up".
- fry pan
- matzah - 2 PIECES (the normal 8
- almond milk - 1/2 CUP
- liquid pasteurized egg whites - 1/4 CUP
- baking soda - a pinch
- stevia - a little bit
- banana - 1 WHOLE
- flaxseed - 2 T
- maple syrup - 2 T
- frozen blueberries - 1/2 CUP
- Add liquid pasteurized egg whites, almond milk to blender. Then, add banana and matzah.
- Heat fry pan to medium
- Grease fry pan (extra virgin olive oil spray is best)
- Add about 1/4 cup of pancake mix to pan. Plop the mix in the middle and spread it around from the inside.
- Flip after 2-3 minutes. They take a little longer than regular oatmeal pancakes.
- Microwave frozen blueberries for 60 seconds (20 seconds if fresh)
- Add warm blueberries and syrup to hot matzah pancakes.
- Be happy.