Recipe
Gluten free pancakes with beginner’s matcha
After reading this recipe, you won’t want to wait for your next Sunday brunch before giving it a try! And you don’t have to, because you can eat these pancakes – in contrast to classic pancakes – as often as you like without feeling guilty! At the same time, the Biotona Matcha powder provides an added boost of anti-oxidants and helps to purify your body of harmful substances. So bring on those pancakes!
| Ingredients | |
|---|---|
| Buckwheat flour | ¾ cup (85 g) |
| Biotona Beginner’s Matcha | 2 teaspoons |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Almond milk | ¾ cup (180 ml) |
| Lemon juice | 1 tablespoon |
| Maple or agave syrup | 3 tablespoons |
| Coconut oil, melted | 1 tablespoon + more for greasing the skillet |
| Necessities |
|---|
| 2 mixing bowls, non-stick frying pan |
- In a bowl mix together buckwheat flour, Biotona Matcha powder, baking powder and baking soda.
- In a smaller bowl combine almond milk with lemon juice, maple or agave syrup and coconut oil. Pour wet ingredients to a bowl with dry ingredients and mix until you have smooth batter.
- Heat a non-stick frying pan and grease it a little bit with coconut oil. Bake pancakes on both sides, flipping when bubbles on the surface appear.
- Serve warm with toppings of choice.
