Coconut & Matcha Mylk Pancakes
Check out these Coconut & Matcha Pancakes, created by our blogger of the month Bettina (Instagram: @bettinas_kitchen). You can make a big batch of these and keep them in the fridge, have them as a snack on the go or for when you travel.
1 Flax egg (1tbsp Flaxseed meal + 2tbsp water)
Splash Vanilla extract or Vanilla pods
2 cups (450 grams) Coconut Matcha Green tea mylk
1tbs of Virgin Coconut oil – for cooking
1tbs Agave nectar
1 tbs Baking powder
½ tbs of Bicarbonate
A pinch of Salt
1 cup (225 grams) Buckwheat flour
1/2 cup of rice flour (115 grams) rice flour
Preheat your griddle on the stove. You want the surface to be hot, but not so hot that the oil smokes when it makes contact with the pan.
In a large mixing bowl add your wet ingredients, flaxseed and water. Let it set for a minute or two. Add the agave, bi-carb, baking powder, salt, and vanilla extract, and whisk. Add your Matcha Mylk and whisk again until well combined.
Next add your dry ingredients, rice and buckwheat flour, and stir until combined. Let the batter rest for 5 minutes (the batter can also be made in advance and prepped for next day. Resting the batter overnight can make it even tastier).
Lightly grease your griddle and pour measurements of the batter onto the pan. There should be enough for 6 pancakes. Flip the pancakes when bubbles appear in the middle and the edges turn slightly dry. Be careful not to burn them.
Cook for 1-2 minutes on the other side and then top with peanut butter and a light drizzle of agave. Bananas go well with this, as do fruits like kiwi for that extra tartness.