Matcha pancakes (vegan, gluten free, dairy free)

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These pancakes are so light and fluffy. They are barely sweet with just the perfect amount of matcha for colour and a slight green tea flavour. Matcha and blueberry is a match made in heaven so I highly suggest the toppings in the photo. Its also a great way to avoid extra sugar/sweeteners because I don't add any to my pancakes or toppings. A little honey would be great for a treat or someone who is used to a sweeter pancake. Enjoy!

Makes about 10-12 small 4 inch pancakes

What you'll need:

  • 1 cup of LIGHT buckwheat flour (make sure its LIGHT in colour) (you could probably also use spelt, brown rice or almond)
  • 2tsp baking powder
  • 1tsp vanilla powder or extract
  • 1-2tsp organic matcha powder (depends how dark you want them, I wouldn't add too much unless you plan on adding honey/maple syrup because it could get bitter)
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon
  • 1 very ripe banana
  • 2tbsp ground flax mixed with 5tbsp water OR 1 egg
  • 1 cup any plant based milk (I used oat+cashew)
  • optional - collagen peptides for added protein and other benefits (I like vital proteins or further food)
  • 1-2tbsp coconut oil or ghee for frying

In a bowl combine dry ingredients and set aside. Make sure the matcha is evenly distributed!

Mash banana, stir in flax mixture and milk of choice.

Combine wet with dry just until barely combined, don't over mix!

Pre heat a cast iron skillet (my fav) or whatever you have on medium- high heat with coconut oil. Once very hot pour on batter by 1/4-1/3 cup and turn to LOW! Cast iron works best when heated to high and then cooked on low. Cook for about 2-3 mins until edges puff up and flip. Continue cooking for about another 2 minutes. They should be very puffy and sturdy depending on which flour you used.

Serves with your favourite toppings. These aren't sweet so you may like real maple syrup or raw honey drizzled on top. My favourite way to enjoy pancakes if with a fruit compote, coconut yogurt and nut butter, exactly how these are pictured!

Blueberry compote: Throw frozen blueberries in a sauce pan and boil until thick and reduced. You could add a little honey, water and vanilla to make a nice sauce.

Almond butter sauce: 1 tbsp almond butter (or favourite nut butter) 3 tbsp plant based milk. mix together until forms a runnier version of nut butter. I usually add cinnamon and vanilla bean too!

 

 

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