Matcha Coconut Pancakes

keatl/ Foter/ CC BY-NC-ND


1/3 cup coconut flour

1 tablespoon Matcha Environment-friendly Tea Powder

1/4 tsp baking powder

6 egg whites ( 3/4 mug)

1/2 cup buttermilk.

1 tbsp honey (or maple syrup, or agave nectar).

2 tablespoon no fat simple greek yogurt.
1 tablespoon cooked or tinned black soy beans.
1 tbsp cut pistachios.
1 tablespoon fluid honey.


Integrate all ingredients in a tiny meals cpu (or combining dish) and also mixture up until well incorporated.

Cover a non stick skillet with olive oil and place it under medium-high warmth.

When skillet is warm enough, gradually ladle  1/4 of  pancake mix into the pan and cook until pancakes are covered with bubbles and/or look cooked.

Very naturally flip the pancakes till 2nd side is golden then transfer to reduced temperature oven to keep them warm while you prepare the remaining hot cakes.

Garnish with dab of  yogurt, sliced pistachio, prepared black beans as well as drizzle of honey.


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