Our Favourite Matcha Pancakes Recipe - Gluten and dairy free
- 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.
- 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.
- 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!
- 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.