Description
These Matcha Pancakes are made with almond flour and are completely grain-free for a delicious and healthy breakfast!
Ingredients
Scale
- 1 cup Bob’s Red Mill Almond Flour
- 2–4 tsp matcha powder
- 1 tbsp organic cane sugar (optional, if you like your pancakes sweetened)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/4 cup light coconut milk
- 1/2 tsp vanilla extract
- oil or butter for frying
Instructions
- Mix the dry ingredients togehter in a bowl and the wet ingredents together in a separate bowl or cup.
- Pour the wet ingredients into the dry ingredients and mix just until combined.
- Butter or grease your pan on medium heat then scoop some pancake batter into the pan. Cook for 2-3 minutes until little bubbles start to form, then flip and cook another minute on the other side.
- Serve with maple syrup and a dusting of matcha powder
Notes
You can make these pancakes any size you like. I like to make medium sized pancakes, which makes 6. Don’t overmix the pancake batter. Mix just until combined. Cook these pancakes on medium heat. When little bubbles start to form on top of the pancakes in the pan, that’s when it’s time to flip them to the other side.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 460
- Fat: 30g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 18g
