Mini Matcha Pancakes
A delicious and healthy way to start the day. Gluten and Sugar-Free they pack a strong antioxidant punch.
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Servings: 20 pancakes
Calories: 44kcal
Ingredients
- 1 1/2 medium banana
- 1/2 cup oat milk or milk of your choice
- 3 eggs free run
- 1 1/2 cups rolled oats gluten-free
- 1 tsp vanilla bean
- 1/2 tsp himalayan salt
- 1/2 tsp baking powder
- 1 1/2 -2 tsp Ceremonial Matcha or 3-4 tbsp of culinary grade (add more if needed)
- Coconut oil (you'll need a couple of tbsp)
- Maple Syrup to serve
Instructions
- In a blender mill the rolled oats until they become a fine powder
- In a mixing bowl combine all the ingredients and use a hand blender to combine them all into a smooth green batter.
- If you do not have a hand mixer, use a fork to mash up the bananas. Once smooth, add in the eggs and vanilla and beat until well combined. Add in the oat milk. Slowly add in the oat flour, salt, baking powder and matcha. Combine until the batter is smooth.
- Heat up a frying pan on medium-high heat, add coconut oil or ghee (I used a combination of both) so that the entirety of the pan is evenly coated with a thin layer of oil.
- Use a soup spoon to ladle on to the pan. You'll just need about 30 seconds to a minute per side. The pancake should feel slightly firm.
- This will make about 18-20 pancakes per batch. Serve with maple syrup, maybe a hot cup on genmaicha and enjoy.
Nutrition
Calories: 44kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 71mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?We'd love to see how it turned out! Mention @holistic_kenko or tag #holistickenko