These nourishing and light pancakes are the perfect way to start your day! The sweet matcha flavor that these pancakes have satisfy my sweet tooth and give me natural energy that keeps me fueled throughout the day.
Pancake Ingredients-
- 3/4 cup gluten free rolled oats
- 1 egg white
- 1-2 tsp matcha powder
- a handful of spinach (for color, optional)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 scoop collagen powder (optional)
- pinch of salt
- dash of cinnamon
- 1 tbsp coconut sugar (or 2 tbsp maple syrup)
- 1/2 cup plant milk (I used almond)
Toppings-
- dairy free vanilla yogurt
- fresh berries
- hemp seeds
- a sprinkle of cinnamon
- a drizzle of maple syrup
Instructions:
To a blender, combine all of your pancake batter ingredients and blend until smooth.
Turn your stovetop onto medium-high heat and place a large pan over the burner and wait for your pan to get hot. Grease your pan with coconut oil or butter (I used coconut oil). Pour your batter into the hot pan, the recipe will make 3-4 medium sized pancakes. Wait for your pancakes to bubble, and then flip, cooking for an additional 1-2 minutes on the other side before removing your pancakes from the heat.
Plate your pancakes and top with any preferred toppings; my favorites are dairy free yogurt, maple syrup, chopped strawberries, and hemp seeds!
If you are a matcha latte lover, these pancakes will have you even more matcha obsessed.
Cooking with Claud 