Fluffy Matcha Pancakes
by: claire cary
These fluffy matcha pancakes are the perfect easy breakfast recipe. Made with oat flour, these pancakes are gluten free and vegan friendly. Perfect for a weekend breakfast or meal prep!
Ingredients
Dry
Wet
- ½ cup milk see notes
- 1 large egg
- 3 tablespoons apple sauce
- 2 tablespoons sugar I used regular white sugar, brown also works!
- 1 teaspoon vanilla
- 1 teaspoon vinegar
Instructions
- In a large mixing bowl, whisk together all dry ingredients until well combined.
- Whisk in the wet ingredients until a batter forms. It will likely be on the thicker side, which means fluffier pancakes! If you prefer them a bit thinner, you can add in a few more tablespoons of milk.
- Head a greased skillet on medium/low heat and all 1/4 cup of batter. Smooth out the top with the back of a spoon.
- Cook for 1-2 minutes on each side and repeat until all batter has been used. Place the cooked pancakes on a cooling rack while you wait for the rest.
- Serve with fresh fruit, maple syrup and enjoy!
Notes
The egg can be subbed for an additional 3 tbsp of apple sauce (so use a total of 6), though the pancakes won't be quite as fluffy this way.
To get a richer green color to the pancakes, I blended the milk with a handful of spinach before mixing into the batter. This is totally optional, but I promise you won't taste it!
Serving: 1pancake / Calories: 135kcal / Carbohydrates: 21g / Protein: 5g / Fat: 3g / Fiber: 2g / Sugar: 4g
