Matcha Spinach Pancakes Vegan Gluten Free Wfpb Recipes

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MATCHA SPINACH PANCAKES (VEGAN, GLUTEN FREE, WFPB)



Matcha Spinach Pancakes (vegan, gluten free, wfpb) image

A beautifully green breakfast pancake with hidden veggies--these Matcha Spinach Pancakes are a vibrant way to start the day.

Provided by Remy

Categories     breakfast

Time 25m

Number Of Ingredients 9

1 1/2 cups gluten free rolled oats
1 cup baby spinach
1 ripe banana
1 cup almond milk + more as needed
1 tbsp ceremonial grade matcha powder
1 tsp vanilla extract
vanilla non-dairy yogurt
fresh berries
maple syrup to taste

Steps:

  • Add all ingredients to a high speed blender (I recommend packing the spinach in first and sifting your matcha to avoid clumps) and blend until smooth. Try not to overblend! The batter should be spoonable, and you can add almond milk in 2 tbsp increments as needed over time. The batter will firm up a little bit as the oats absorb the liquid.
  • Heat a pan on medium heat, oil if not nonstick and pour about 1/4 cup of batter into the pan. Smooth with the back of a spoon to spread and flip when small bubbles appear on the surface. Cook for an additional 1-2 minutes. Repeat until no more batter remains.

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