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!
|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|
|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.