Ready In – 30 Mins

Difficulty – Medium

Drool-worthy, antioxidant boosting pancakes that will everyone will love.

STEP 1

Gather all ingredients.

STEP 2

Add spinach and 1 cup of almond milk to a food processor. Blend until the spinach is liquefied.

STEP 3

Sift flour, baking powder, and Matcha powder into a large mixing bowl. Add coconut sugar and vanilla protein and gently whisk. Make a well in the centre of the dry mixture.

STEP 4

Add spinach & almond mixture, flax eggs and rice malt sugar to the centre of the well. Stir to combine. Add additional ¼ cup of almond milk if required.

STEP 5

Add 1 tsp of coconut oil to a large non-stock fry pan. Add 2 tbsp of batter per pancake to the frypan. Cook on medium-low on each side for 1-2 minutes until golden.

STEP 6

Top with coconut yoghurt and raspberries, or desired toppings. Serve and enjoy!

Ingredients

  • 1 Teaspoon Matcha Powder
  • 1 1/4 Cup Almond Milk
  • 1/2 Cup Spinach
  • 1 Cup Gluten Free Flour
  • 1/8 Teaspoon Baking Powder
  • 2 Flaxseed Eggs
  • 1/4 Cup Coconut Sugar
  • 1/4 Cup Rice Malt Syrup
  • 1 Tablespoon Bondi Protein Co. Vanilla Protein
  • 1 Teaspoon Coconut Oil
  • 1 Tablespoon Coconut Yoghurt
  • 1/4 Cup Raspberries
by Joanna Pellegrino