Tasty Blueberry Matcha Pancakes (Gluten-Free, Vegan, WFPB)

Is anyone else falling more and more in love with Matcha Tea lately? Adding a dose of antioxidants, vitamins, and minerals to these delicious pancakes makes them guilt-free and healthy!

They are a play off of my Easy Blueberry Waffles in my ebook, Plant-Based & Shine.

Recipe:

1 1/2 Cups Gluten-Free Flour

1 Cup Nut Mylk, unsweetened

1 Banana, spotty

1/4 Cup Wild Blueberries

1 Tbsp Matcha, culinary grade

1 tsp Baking Powder

2 Tbsp Agave or Maple Syrup

1/2 tsp Vanilla Extract

1 Tbsp Coconut Oil

How To:

  1. In a large bowl, mix together flour, banana, mylk, baking powder, agave and vanilla extract.

  2. Sift Matcha into your mixture and fold in with a fork.

  3. Fold blueberries into batter.

  4. Melt 1/2 Tbsp coconut oil on a non-stick skillet at medium-high heat.

  5. Pour desired amount of pancake batter onto the skillet and flip after it’s cooked half way through (making sure it’s not getting too brown underneath).

  6. Top with blueberries, bananas, or maple syrup and serve right away!

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If you try this recipe out, tag me on Instagram @chenoa.brookins so I can see your delicious re-creations! Please feel free to leave a comment or review if you liked this recipe. xo, Chenoa

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