Blueberry Matcha Pancakes
Ve
V
Servings: Servings: 1
Time: 10-15 minutes
@mizubateaco
Ingredients:
- 1 cup Bob’s Red Mill Paleo Pancake Mix (or similar)
- 2 flax eggs (2 Tbsp. flaxseed meal mixed with 2 ½ Tbsp. water)
- 1 Tbsp. coconut oil (melted)
- ¼ c. milkadamia Unsweetened Vanilla
- 1 tsp. Mizuba Organic Culinary Matcha
- 1 handful fresh blueberries
- Zest from ½ lemon
- Optional: coconut flakes (and more blueberries!) for topping
Recipe:
- Combine flaxseed eggs, coconut oil, milk substitute, lemon zest, and matcha in a medium bowl. Whisk until integrated. (The matcha might not look fully integrated — that’s OK! It will later.)
- Add pancake mix to wet ingredients, and gently integrate with a spoon. Some clumps are OK!
- Heat a nonstick pan on medium-low heat, and add ⅓ of the batter. While the pancake is beginning to cook, dot the bottom of the pancake with blueberries.
- Use a spatula to check the bottom of the pancake after a minute or two. When it’s golden brown, flip it to cook the other side. Repeat this process for all three pancakes. (Or cook them all at once! Up to you.)
- Top with fresh blueberries, coconut flakes, and any other toppings your heart desires.
