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Gluten-Free Pancakes With Matcha

Gluten-free pancakes, that are also dairy-free and can be vegan if so desired! Easy, yummy and delicious!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Snack
Servings 10 pancakes
Calories 102 kcal

Equipment

  • Mixing Bowls
  • Spatulas
  • Whisk
  • Non-Stick Pan

Ingredients
  

  • 150 g Superfine White Rice Flour
  • 50 g Potato Starch
  • 25 g Tapioca Starch
  • 1/4 tsp Baking Soda
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tbsp Coconut Sugar
  • 2 Eggs Can be replaced with Flax or Chia Egg (5 g of seeds in 1/4 cup water)
  • 1 cup Water
  • 1/4 cup Almond Milk
  • 1 tbsp Matcha Powder
  • 1 tsp Vanilla
  • Dash of Cinnamon

Coconut Dragonfruit Yoghurt Sauce

  • 1/2 cup Plant Based Coconut Yoghurt
  • 1/3 cup Frozen Pink Dragon Fruit
  • Squeeze of Lime

Instructions
 

  • Blend all dry ingredients together.
  • Blend all wet ingredients together in a separate bowl.
  • Blend the two together, adding the wet ingredients to the dry ingredients. Use a whisk to make it smooth.
  • Heat a non-stick pan. Add a bit of coconut oil or spray to lightly coat the pan.
  • Pour a tbsp amount of the pancake mixture into the heated pan, add one more tbsp to the center. Repeat.
  • Flip when the pancakes start to show bubbles.

Coconut Dragonfruit Yoghurt

  • Blend the coconut yoghurt with the frozen dragon fruit and lime until reach a smooth consistency.
Keyword dairy-free, gluten-free, pancakes, Vegan