Ingredients
Scale
- 1 ½ cups all-purpose gluten-free flour
- 1 teaspoon baking powder
- 1 tablespoon matcha green tea powder
- 1 tablespoon ground chia seeds
- Pinch of salt
- 2 tablespoons agave syrup
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk
- 1 banana (plus extra for serving)
- Cooking spray
- Coconut chips (optional)
Instructions
- Mix all dry ingredients in a bowl: gluten-free flour, baking powder, matcha powder, ground chia seeds, and salt.
- Add wet ingredients: mashed banana, agave syrup, vanilla extract, and almond milk. Mix thoroughly until smooth.
- Heat a nonstick pan or cast iron griddle over medium heat. Spray with cooking spray when hot.
- Spoon 2-3 tablespoons of batter onto the pan for each pancake. Cook 3-4 pancakes at a time, depending on pan size.
- Flip each pancake after bubbles form and the underside turns golden brown.
- Cook the other side until golden brown.
- Repeat with remaining batter.
- Top with sliced banana and coconut chips, and serve with maple syrup.
Notes
- Don’t overmix the batter – a few lumps are okay! Overmixing can make pancakes tough.
- Let the batter rest for 5 minutes before cooking to allow the chia seeds to expand.
- Make sure your banana is very ripe for maximum sweetness and easier mashing.
- Use good quality matcha for the best flavor – culinary grade is fine for cooking.
- Keep your pan at medium heat – too hot and the outside will burn before the inside cooks.
- Wait for bubbles to form on the surface before flipping your pancakes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 76 kcal
- Sugar: 3 g
- Sodium: 25 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg