Matcha, matcha, matcha.
Fluffy Gluten-Free Matcha Pancakes
Matcha is all the rage lately, and for good reason. Packed with antioxidants, caffeine, and vitamins, green tea has been studied for its potentially beneficial effects on prevention of cancer, promoting fat loss, speeding the metabolism, treating metabolic syndrome, and more. Many animal studies have concluded that the green tea catechins provide some protection again cancer and could also act as antitumorigenic agents (the prevention of tumors). Pretty dang cool. They were also found to be beneficial in fighting oxidative stress (linked with numerous health conditions) and neurological issues. Human studies are still limited, but let’s just say there’s enough positive research out there that gives us plenty of good reasons to consume green tea.
I enjoy a good matcha latte, but I find that the bitterness of matcha is even better tasting when put into baked goods. Case in point, these epic gluten-free pancakes. All the deliciousness of pancakes, plus the antioxidant-power of added matcha.
Fluffy, healthy, pancakes for the win.
These delicious, fluffy gluten-free matcha pancakes are a Sunday brunch dream. Easy to whip up, and even family approved! Antioxidant-rich and packed with nutrition.
- 2 eggs
- 2/3 cup vanilla almond milk (Califa farms is the brand I used)
- 1/4 cup melted coconut oil or vegetable oil
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 2/3 cup almond flour
- 1/2 cup gluten-free all purpose flour
- 1 TBSP baking powder
- dash of salt
- 2 heaping TBSP matcha green tea powder
- The Coconut Cult coconut probiotic yogurt
- Pearlbutter Matcha Coconut Butter
- In a large bowl, mix or whisk together the eggs, milk, oil, sugar, and vanilla extract.
- Once mixed well, add in the flour, matcha powder, baking powder, and salt and continue to stir until a smooth batter forms.
- Spray a saute pan with oil spray or coconut oil and heat to medium heat.
- Measure small amounts of pancake batter onto pan and flip once bubbles start to pop up through the batter.
- Repeat until all batter is used.
- Let pancakes cool, then top with desired toppings. Yum!
- Category: Breakfast
And the toppings are where the extra fun come into play — I topped mine with The Coconut Cult Probiotic coconut yogurt, blueberries, and Pearl Butter Matcha Coconut butter or you can add the classic butter and maple syrup combo like my husband did. Either way, they are simply delicious.
This stack was the best lazy, slow morning here in the NC mountains — we are here on vacation and the snow is softly coming down, with not a care in the world here. Cheers to a lazy, pancake-packed morning!