- Pancakes 1 TBS ground flax
- 3 TBS water 1 cup (235ml) soy milk
- 1 TBS apple cider vinegar
- 1 cup gluten-free all-purpose flour
- 2 TBS sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ TBS matcha powder
- 1½ TBS canola oil cooking spray
- powdered sugar
- lemon juice
- maple syrup
- toasted coconut
- peanut butter
Prepare flax egg: In a small bowl, whisk together flax and water and set aside.
Prepare “buttermilk”: In another bowl, whisk together soy milk and apple cider vinegar and set aside. If you’re not concerned about the buttermilk taste in your pancakes, just skip this step.
In a medium bowl, mix the flour, sugar, baking powder, salt, and matcha powder together. Add in the canola oil, flax egg, and milk. The flax egg should be a gooey consistency, and the milk should have curdled a bit. Stir everything until well incorporated. Heat a large pan over medium-low heat. I like cooking my pancakes on low heat to prevent them from burning too quickly. Apply cooking spray onto the pan and pour the batter. About 4 to 5 inches in diameter. Cook until you see that the edges of the pancakes start to puff up, about 2 to 3 minutes. Flip over and cook for another 2 minutes. Serve with your favorite toppings.
Recipe found on: healthynibblesandbits.com