Pancakes were recommended for the hubby's post wisdom teeth extraction surgery, and wow, he should have had his teeth removed sooner. These are outstanding! And it gave me the excuse to sing "Matcha Matcha Man!"
Source: Labeless Nutrition | Serves: 2 | Time: 15 min
Changes: used gluten-free flour; replaced almond milk with coconut milk (drinkable kind)
1 cup gluten-free flour
2 tbsp sugar
1 tbsp matcha powder
1 tbsp baking powder
½ tsp salt
1 cup coconut milk
1 tsp vanilla extract
1 tbsp lemon juice
Vegan butter and agave nectar, to serve
(I also made myself some Hawaiian spiced scrambled JUST egg with spinach to go with)
Combine together flour, sugar, matcha powder, baking powder, and salt in a mixing bowl.
Combine the coconut milk, lemon juice, vanilla extract, whisk to combine, and pour into dry.
Combine until just incorporated. Allow to rest for 5 minutes.
Pour a heaping 1/4 cup of batter onto a nonstick pan or griddle over low/medium heat. When the top begins to bubble, flip the pancake and cook until golden.
If you use an electric griddle like I did, set your griddle to 375F. Cook for 4 minutes. Since the griddle warms from each side, no need to flip!