Mini Matcha Pancakes (GF/DF) (Edit recipe)

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These Mini Matcha Pancakes are gluten-free, dairy-free, and packed with that natural energy boost—perfect for a fun and healthy breakfast!

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	224
Fat:	6 g
Carbohydrates:	43 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	1001 mg
Fiber:	2 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 4

Ingredients

1 cup Beth Blends Grain Free Flour Blend (8 oz bag)
1 Tbsp Matcha Green Tea Powder
1 Tbsp Coconut Sugar
1 tsp Baking Soda
.5 cup Almond Milk
1 whole Egg
1 tsp Pure Vanilla Extract
1 tsp Coconut Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, whisk together the gluten-free flour, matcha powder, coconut sugar, baking powder, and salt.
In a separate bowl, whisk together the almond milk, egg, melted coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined (don’t overmix).
Heat a non-stick pan or griddle over medium heat. Scoop small amounts of batter onto the pan to make mini pancakes. Cook for about 2 minutes on each side or until bubbles form and edges are set.
Stack and serve warm with your favorite toppings like maple syrup, fresh fruit, or dairy-free yogurt.