About
These pancakes are full of delicious, antioxidant-rich matcha powder which gives them a beautiful green color. Serve with a generous amount of butter on top and sugar-free syrup.
Ingredients
- ¼ cup coconut flour
- 1 cup almond flour
- ½ teaspoon baking powder
- 2 teaspoon matcha green tea powder by nishimoto
- 3 large raw egg
- ¼ cup greek yogurt
- ½ cup original coconut milk unsweetened by silk
- 2 tablespoon the ultimate icing sugar replacement by swerve
- 1 teaspoon vanilla extract
- ⅛ teaspoon coarse kosher salt by morton
- 10 teaspoon avocado oil
Instructions
- Whisk all the dry ingredients together.
- Add in the wet ingredients and whisk until combined.
- Heat a large nonstick saute pan over medium-high heat. Add in 2 teaspoons of avocado oil and spread it evenly in the pan by tilting it. Using a 1 oz cookie scoop, scoop 3-4 pancakes into the pan. Turn the heat down slightly. Cook on the first side until puffed and bubbles are starting to form on top, about 2-3 minutes.
- Flip and continue to cook on the other side for 1-2 minutes or until the pancakes are cooked through.
- Repeat with the remaining batter, adding 2 teaspoons of avocado oil to the hot pan before more batter is added. Serve hot with butter and sugar-free syrup on top.
Nutrition Facts
- Servings: 15
- Calories: 100.1kcal/418.8kJ (per serving)
- Fat: 8.3g (per serving)
- Carbs: 4.2g (per serving)
- Protein: 3.6g (per serving)
