Matcha Cinnamon Pancakes
Matcha Cinnamon Pancakes serves: 4 servings (2 pancakes per serving)
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Ingredients:
- 1 1/2 cups (222 g) gluten-free all-purpose flour
- 1 Tbsp + 1 tsp matcha green tea powder
- 1 Tbsp coconut sugar
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 cup (240 ml) unsweetened almond milk
- 3 Tbsp melted coconut oil (plus 2–3 tsp for greasing pan)
- 2 tsp vanilla extract
- 2 bananas, sliced, for serving (optional)
- maple syrup, for serving (optional)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a large bowl, whisk together flour, matcha, coconut sugar, baking powder and cinnamon.
- In a medium bowl, whisk together almond milk, 3 Tbsp melted coconut oil and vanilla.
- Add wet ingredients to the bowl with dry ingredients. Mix until just combined.
- Heat a nonstick griddle or pan over medium heat. Melt 1 tsp coconut oil on warmed griddle. Ladle pancake batter (1/4 cup per pancake) onto the preheated griddle. Cook 2–3 min, flipping once the bottom is golden. Cook about 2 min more on the second side. Repeat with remaining batter, adding approximately 1/2–1 tsp coconut oil to the pan with each batch. Note that subsequent batches may cook slightly faster than the first batch.
- Serve pancakes immediately with sliced bananas and maple syrup, if using.
Notes:
Storage tip: Pancakes will keep tightly wrapped in the refrigerator for up to 5 days, or frozen for up to 3 months.
Reheating tip: Pancakes can be reheated in the toaster oven until warmed through and slightly crisp on the exterior.
Make it nut-free: Substitute oat milk or soy milk in place of almond milk.
Nutrition Information Per Serving:
305 calories, 13.8 g total fat, 10.5 g saturated fat, 0.6 g polyunsaturated fat, 1.5 g monounsaturated fat, 0 mg cholesterol, 229 mg sodium, 171 mg potassium, 41.1 g total carbohydrates, 1.6 g fiber, 3.7 g sugar, 2.6 g protein, 23% calcium, 6% iron
