This title probably sends shivers down many peoples spines. How can vegan and gluten-free possibly taste any good, especially in the form of pancakes? Well, the answer my friends is vegan doesn’t mean just salads, and gluten-free doesn’t mean eating cardboard (as some like to describe). These pancakes are so easy to prepare, make, and even easier to eat.
The matcha gives these beauties an oomph of vibrancy, a perfect way to start the day! To me, these pancakes are the epitome of wonderment. You, my friend, will be consuming the clouds while wrapped in a warm hug. And perhaps, once having finished, you may find yourself incredibly poetic.
The amount of matcha to use definitely varies, so start with less and give the mix a little taster to see whether to add more. Enjoy.
Serves 1
Ingredients
1/4 cup brown rice flour
1/4 cup buckwheat flour
2-4 tbsp matcha powder
1 tsp baking powder
1/2 ripe banana
Optional: coconut sugar to taste, if you prefer sweeter pancakes
1 tbsp chia seeds + 3 tbsp water, mixed to form a gel
1/2-1 cup plant milk (add more as you please)
1-2 tbsp lemon juice
Method
- Add lemon juice to plant milk and allow to sit and curdle, while continuing on with the recipe
- Sift flours and baking powder into mixing bowl, add matcha powder, and mash in banana to combine (also add extra coconut sugar if using)
- Combine chia gel mixture with plant milk, then mix into dry mixture
- You can add more liquid (either milk or water) if the mixture is too thick for your liking
- Preheat frying pan to medium heat
- Spoon out whatever size makes you happy, allowing 2-3 minutes to cook either side
- Layer, add favourite toppings, relish in the glory of this cruelty-free goodness
My favourite toppings are: kiwifruit, fresh or frozen berries, coconut chips, cacao nibs, pepitas, activated almonds, maple syrup, coconut yoghurt…
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