Christmas morning with Matcha

Our Favourite Matcha Pancakes Recipe - Gluten and dairy free

Ingredients ½ cup almond milk  (have 1/4 cup of extra almond milk available if mix is to dry) 1½ - 2 mashed bananas 1 tsp vanilla 2 eggs 2 tbsp organic Amoda Classic Matcha 1 cup brown rice flour 2 tsp baking powder 2 tbsp coconut oil melted 1/2 tsp. cinnamon Pinch of sea salt Shredded coconut optional

Method

1. In a medium bowl, mash up the ripe banana with a fork until smooth. Whisk in almond milk, melted coconut oil, eggs and vanilla until evenly combined.
2. In the same bowl, sift in rice flour, baking powder, salt and cinnamon. Mix the dry and wet ingredients together with a spatula until you’ve reached a smooth consistency.
3. Make your life easy and scoop about 1/4 cup of the batter out into a small bowl. Add the matcha powder and mix thoroughly. Add the green batter back into the regular batter and scrape out the bowl with a spatula. Mix to combine thoroughly. If you add the matcha to the entire bowl, you'll be mixing for quite awhile and you risk matcha clumps!
   
   
4. Heat up a non stick pan on low-medium heat with a tsp of coconut oil or organic butter. Measure out 2 -3 tbsp of batter per pancake onto the pan. Cook on both sides until each side of the pancake is golden brown. About 2 -3 mins per pancakes.