Gluten- FREE Matcha gree tea pancakes 

Elevate your breakfast pancakes with our quick and healthy recipe, made with antioxidant-rich matcha green tea powder. This recipe was developed and photographed exclusively for Nuts.com and our customers by Registered Dietitian (RD), Miryam Quinn Doblas. Visit Eat Good 4 Life for more healthy recipes and inspo.


Ingredients

Ingredients 

  • Servings: 9-10 pancakes

  • Pancake Batter 1 ½ cups of almond milk

  • 2 cups of brown rice flour

  • 1 egg

  • 3 tablespoons of unrefined sugar

  • 2 tablespoons of coconut oil, melted

  • 2 tablespoons of Matcha green tea powder

  • 2 tablespoons of hemp protein powder

  • 1 ½ tablespoons of baking powder

  • 3 tablespoons of butter, plus more as needed

Toppings

  • 1 cup of Greek yogurt

  • ¼ cup of raw walnuts

  • ¼ cup of raw almonds

  • ¼ cup of banana chips

  • ¼ cup of dried cranberries

  • ¼ cup of golden raisins

Chocolate Syrup

  • ⅓ cup of maple syrup

  • ⅓ cup of cacao powder

  • 3 tablespoons of coconut oil

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Instructions

Instructions

  • 1. Mix all of the topping ingredients in a small bowl, except the Greek yogurt. Set aside.

  • 2. Add the egg, milk, sugar and coconut oil in a large mixing bowl. With a wire whisk, mix until combined. Add the brown rice flour, matcha green tea powder, hemp powder and baking powder. Mix until you create a homogeneous mixture.

  • 3. Melt the butter in a large cast iron skillet or griddle over medium heat. To make a pancake, ladle about ⅓ cup of the batter onto the skillet. Pour enough batter to make 1 or 2 more pancakes at a time, taking care to keep them evenly spaced apart.

  • 4. Cook until bubbles break the surface of the pancakes and the sides are golden brown, about 2-3 minutes. With a spatula, flip the pancake and cook for 1-2 minutes more on the other side. Transfer them to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

  • 5. In the meantime, to prepare the chocolate syrup, add the ingredients to a small bowl. Microwave for 30 seconds to one minute or until the coconut oil is melted and the mixture is warm.

  • 6. To assemble the pancakes, place them on a serving plate and add a dollop of Greek yogurt to each pancake followed by 1-2 tablespoons of the nut mixture. Drizzle 1-2 tablespoons of the chocolate syrup over the nuts and serve while the pancakes are still warm.

Notes

  • You can freeze cooked pancakes for up to two months.