Vegan Green Tea Pancakes

Ingredients:
  • 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
Optional Toppings
  • powdered sugar
  • lemon juice
  • maple syrup
  • fruits
  • toasted coconut
  • peanut butter
Method:

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

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