Original Post from: http://www.oneingredientchef.com/shamrock-pancakes/

BY ANDREW OLSON

Makes 3 medium-sized pancakes

Step One

Stir together all dry ingredients (flour through sweetener) in a mixing bowl. Add milk, vanilla, and coconut oil (optional) and continue stirring until well incorporated. In a separate bowl, mix a teaspoon of the matcha with a tablespoon of water – this ensures the matcha will be well dissolved and lump-free. Pour the green tea into the batter.

Step Two

Heat a non-stick skillet over medium heat and spoon the batter into about 3 medium-sized pancakes. If they seem too thick, use a fork to quickly spread the batter out before it begins to cook.

NOTE: if using a non-stick pan, you don’t need to add oil, cooking spray, or butter – they add extra calories and the pancakes shouldn’t stick once cooked.

Step Three

After about 3-4 minutes, flip the pancakes and cook for another 3-4 minutes until the centers are thoroughly done, but don’t overcook or you might lose some of the bright green color. Plate with a sprinkle of matcha powder and some kiwi for garnish.

NOTE: Outside the kiwi, these pancakes have basically no sugar. This works well for me (I don’t have much of a sweet tooth), but if you do, feel free to add a little sweetener to the whipped cream (below) or even add some maple syrup or agave nectar to the pancake batter – experiment to find what works best for you!

For the Coconut Whipped Cream…

Top with chocolate coconut whipped cream. To prepare, refrigerate a can of full-fat coconut milk. After a few hours, the fat will separate from the water and solidify. Extract the solid parts (draining away all the water). You can then whip (by hand or with an electric beater) with a little vanilla, agave, and cocoa powder into a creamy whipped topping.