- 2.5 C Almond Milk
- 1 T Matcha Green Tea Powder
- 2 T Agave
- 1 Flax Egg (2 T ground flax seed + water)
- 1 T Vanilla Extract
- 2 C Flour (I used Gluten Free)
- 2 t Baking Powder
- 1 t Baking Soda
- Pinch of Salt
- 2 T Oil (Grapeseed, Coconut, Sunflower or Avocado)
Make a flax egg by mixing the ground flax and water in a small container or cup- let sit for 5 minutes.
Place all liquid ingredients and matcha powder in a blender/ vitamix. Mix on a high speed for 1 minute. Stop the blender now add remaining ingredients and mix until a smooth thick consistency. Place roughly 2 Tablespoons of batter on a preheated griddle or pan. I prepare mine by spring avocado oil onto the surface. Cook on each side about 2 minutes or until edges are golden. When cooling place on a sheet pan or plate single layer... DO NOT stack them. I find that they steam on top of each other and becomes sticky and mushy. Serve warm with a vegan butter, maple syrup or my Strawberry Dragon Fruit recipe.
Strawberry Dragonfruit Syrup
- 1 C Strawberries (Frozen)
- 1/2 C Maple Syrup
- 1 Packet of Frozen *Pituya Dragonfruit (See Chef's Note)
Place all ingredients in a small pot or saucepan on medium heat. Cover with a lid and cook until fruit is no longer frozen. Take a fork and break up and large pieces of strawberry. Serve on your favorite pancakes or on top of N'ice Cream.
**Chef's Note: You can find frozen Pituya Dragonfruit in the frozen fruit aisle.