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Fluffy Matcha Pancakes

As a huge matcha fan, these have been on my list to make for years. What could be better than the beautiful flavour of matcha and the fluffy texture of a perfectly cooked pancake?

I made these morsels dairy free AND gluten free to be more allergen friendly. They do have an egg, however feel free to substitute for a flax or chia egg to make them vegan, although this may alter the texture slightly.

These are light, fluffy, delicious and packed with nutrients!


1/2 of a banana

1 organic egg

1/3 cup oat milk

1 cup spinach

1/2 tsp vanilla extract

2/3 cup gluten free flour

1/2 tsp baking powder

1 1/2 tsp matcha powder


1) Blend banana, egg, spinach, oat milk and vanilla in a blender until smooth

2) Heat some nondairy butter in a non-stick or cast iron pan on medium low heat

3) Pour blended mixture into a medium sized bowl and stir in remaining ingredients

4) Using a 1/4 cup measure, pour batter into the pan to form small round pancakes

5) Cook about 2 minutes per side or until batter bubbles

6) Stack up and serve with your favourite toppings! I used coconut yogurt, raspberries, banana and pure maple syrup


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