Matcha pancakes

30 minutes - 2 servings 2of1ov

Have some green pancakes for breakfast or dessert. Who said pancakes needs to be a morning thing? This recipe isn't too sweet, we have the sugar-free topping to thank for that!

Ingredients

Pancakes


Rice flour1 cupSea salt1/4 tspBaking powder1 tspMatcha powder1 tbspWhole cane sugar1 tbspSoy milk1 cupVanilla extract1 tspRice flour1 cupSea salt1/4 tspBaking powder1 tspMatcha powder1 tbspWhole cane sugar1 tbspSoy milk1 cupVanilla extract1 tsp

Sauce


Apple2Cinnamon1/4 tspWater1/4 cupLemon juice1 tspSea salt1/4 tspSpinach1 cupApple2Cinnamon1/4 tspWater1/4 cupLemon juice1 tspSea salt1/4 tspSpinach1 cup

Instructions

Pancake

Whisk together 1 cup of rice flour, 1/4 tsp sea salt, 1 tsp of baking powder, 1 tbsp of matcha powder and 1 tbsp of whole cane sugar.Stir 1 cup of soy milk and 1 tsp of vanilla extract together. Pour into dry ingredients, and mix until smooth.Add a bit of oil to a pan on medium heat. Pour a few tablespoons in, let cook. Flip once the bottoms have browned and little bubbles appear at the top.Repeat for the rest of the pancake mix.

Topping

Dice 2 apples up into thin slices. Put in a saucepan, with 1/4 tsp of cinnamon and a 1/4 cup of water.Bring to a boil, cover and lower the heat. Let simmer for 15-20 minutes or until apples have broken down. Remove from heat, add 1 tsp of lemon juice and a pinch of sea salt.Put apple sauce and 1 cup of spinach in a blender, blend until smooth and serve over pancakes with some fresh blueberries!

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Ingredients

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