By: Nuts.com
Ingredients
Pancake Batter
- 1 1/2 cups almond milk
- 2 cups brown rice flour
- 1 egg
- 3 tbsp unrefined sugar
- 2 tbsp coconut oil, melted
- 2 tbsp Matcha green tea powder
- 2 tbsp hemp protein powder
- 1 1/2 tsp baking powder
- 3 tbsp butter, plus more as needed
Topping
- 1 cup Greek yogurt
- 1/4 cup raw walnuts
- 1/4 cup raw almonds
- 1/4 cup banana chips
- 1/4 cup dried cranberries
- 1/4 cup golden raisins
Chocolate Syrup
- 1/3 cup maple syrup
- 1/3 cup cacao powder
- 3 tbsp coconut oil
Instructions
- In a small bowl, mix together all of the topping ingredients, except the Greek yogurt. Set aside.
- In a large mixing bowl, add the egg, milk, sugar and coconut oil. With a wire whisk, mix until combined. Add the brown rice flour, matcha green tea powder, hemp powder and baking powder. Mix until you obtain a homogeneous mixture.
- Melt the butter in a large cast iron skillet or griddle over medium heat. To make a pancake, ladle about 1/3 cup of the batter onto the skillet. Pour enough batter to make 1 or 2 more pancakes at a time, taking care to keep them evenly spaced apart.
- Cook until bubbles break the surface of the pancakes and the sides are golden brown, about 2-3 minutes. With a spatula, flip the pancake and cook 1-2 minutes more on the other side. Transfer them to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
- In the meantime, to prepare the chocolate syrup, add the ingredients to a small bowl. Microwave for 30 seconds to one minute or until the coconut oil is melted and the mixture is warm.
- To assemble the pancakes, place them on a serving plate and add a dollop of Greek yogurt to each pancake followed by 1-2 tablespoons of the nut mixture. Drizzle 1-2 tablespoons of the chocolate syrup over the nuts and serve while the pancakes are still warm.
Original Post https://blog.nuts.com/matcha-green-tea-pancakes-recipe-gluten-free/?utm_source=pinterest&utm_medium=cpc&utm_campaign=greenteapancakes&pp=1