Ready In – 30 Mins
Difficulty – Medium
Drool-worthy, antioxidant boosting pancakes that will everyone will love.
Gather all ingredients.
Add spinach and 1 cup of almond milk to a food processor. Blend until the spinach is liquefied.
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.
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.
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.
Top with coconut yoghurt and raspberries, or desired toppings. Serve and enjoy!
- 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