Gluten-Free Matcha Pancakes
- 1 cup blanched almond flour
- 1 tablespoon matcha powder
- 2 large eggs
- 2 tablespoons honey
- 2 tablespoons coconut oil, melted and cooled, plus more for cooking
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 to 3 tablespoons milk, non-dairy milk, or water—as needed to thin batter
- Vanilla or coconut yogurt
- Toasted almonds
- Mix the batter—Preheat a skillet over medium-low heat. As it heats, stir together the almond flour, matcha powder, milk, eggs, honey, coconut oil, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter, and will continue to thicken as it sits in the bowl. Add 2 or 3 tablespoons of milk, non-dairy milk, or water to thin out the batter a bit, if needed.
- Make the pancakes—Melt a little coconut oil in preheated skillet, then pour about 1/4 cup of batter into skillet for each pancake. Use a spatula or the back of a spoon to spread the batter into round shapes, about 1/4 to 1/2-inch thick. Cook until little bubbles form around the edges of the pancake, and as soon as the bottom feels sturdy (about 3 to 4 minutes of cooking time), flip the pancake and cook the other side, about 2 to 3 more minutes.
- Finish and serve—Repeat with the remaining batter until all of the pancakes are cooked. Serve warm with honey, toasted almonds, and a dollop of vanilla or coconut yogurt.
Made by grinding the entire leaf, matcha tea delivers a powerful boost of vitamins, minerals, amino acids, and antioxidants.