Hearty, just a touch of sweet, and easy to make breakfast for guests or save for leftover snacking–and enough of an energizer to satisfy, but not overdo!
MEET MY MATCHA MORNING PANCAKES!
1/2 cup unsweetened macadamia milk (almond or coconut also works)
1 Tblspn flax/chia “egg” or 1 pasture-raised hen egg
1/4 cup buckwheat flour & 2 Tblspn coconut flour
1 Tblspn Lakanto Matcha powder & 1 tsp pure matcha
1/2 tsp baking powder & 1/8 tsp xantham gum
2 tsp apple cider vinegar & 2 Tblspn fresh mashed apple without peel
1/2 tsp vanilla paste
dash of Ceylon Cinnamon and Himalayan pink salt
coconut oil or walnut oil to panfry
options: Lakanto brand maple syrup , almond butter, 1 Tblspn Maca powder, & various nuts and fruits as toppings
WHAT TO DO:
1-Combine all dry ingredients
2- Mix dairy-free milk of choice with apple cider vinegar and let sit. Do the same with your flax/chia egg. 1 Tblspon + 1 tsp of chia in 4 Tblspns of water and let gel.
3- Add wet to dry ingredients and stir until just mixed, adding in smidge more of your milk it too thick. Add your choice of egg, too.
4- This will make 5 thin or 4 thick pancakes, so divide and fry as you prefer. Walnut oil makes it taste more buttery and a touch sweet-nutty and the coconut oil was less sweet to me.
5- Fry and flip until lightly golden brown.. no more than 5 minutes depending on your heat.
6- Add your toppings to the stack of green yummies and serve!
NOTE: Lakanto’s mix for Matcha has a sweeter note, so balance the taste per your palate and switch the ratio of plain matcha with Lakanto’s drinkable matcha mix.
Also, the version with the hen egg turned out more fluffy and the vegan version tasted more sweet to me. Almond butter is a winner on both!