I eat pancakes every day. Every. Single. Day. They are so simple to make but have so much versatility in terms of flavor and seasoning. The possibilities are endless; chocolate, coffee, mint chocolate chip, pumpkin spice, gingerbread, banana nut, cinnamon, and the list can go on! I’m currently making a double batch of matcha flapjacks as I type this.
#PancakeSeries
When I started this blog, I knew I needed to have a #Pancake Series. I just love them so much not to! In my flapjacks series, I’ll share with you my pancake flavor of the week along with the recipe and step- by-step instructions on how to make them! All my pancake recipes will be gluten-free, grain-free, keto and paleo friendly!
These pancakes are made with coconut flour and coconut oil, so it is loaded with medium chain fatty acids, which makes them the best pre-workout snack. I eat 3 pancakes before my WOD; and it gives me all the needed energy I need to get me through my workout, whether it be a lifting session, HIIT session, or a long run on the weekends.
I Love Them Too Matcha!
You might have guessed; this week’s pancake flavor of the week is MATCHA! If you aren’t familiar with matcha, it is basically finely ground green tea leaves. They are high in antioxidants, detoxify the body, help relax your body, and so much more. I also love the taste of green tea so matcha pancakes are my personal favorite flavor!
Matcha Time!
Wet Ingredients
- 2 tsp 365 Pure Vanilla Extract
- 6 365 Large Eggs, Room Temperature
- 560g Liquid Egg Whites, Room Temperature
- 1 cup 365 Unsweetened Original Almond Milk or Pacific Unsweetened Original Hemp Milk, Room Temperature
- 42g Unrefined Coconut Oil, Melted
- 20-24 Drops of Liquid Stevia
Dry Ingredients
- 1 tsp 365 Baking Powder
- ½ tsp 365 Baking Soda
- 1 tsp Cream of Tartar
- 112g Terrasoul Coconut Flour
- 1 tsp Himalyan Salt
- 6g Terrasoul Matcha Powder
1. In a medium size bowl, thoroughly mix the wet ingredients. When melting the coconut oil, be sure the oil has cooled a bit before mixing with the eggs. If it is too hot, it will end up cooking the eggs. Also, make sure the milk and eggs are at room temperature. If the eggs and milk are still cold, the coconut oil will solidify again, and you’ll end up with chunks of coconut oil in your batter.
2. In a separate bowl, combine the dry ingredients. With a whisk mix the dry ingredients, and try to sift out all the chunks of flours.
3. Slowly mix in the dry ingredients into the wet ingredients. The batter might seem watery at first, but give the coconut flour a few minutes to absorb the wet ingredients. It will thicken up quite a bit.
4. Spoon about 1/3 cup of the batter on to your griddle or pan. I use this griddle. I’m able to make 4 pancakes at one time (6 if I use ¼ cup). You won’t need to oil or butter your pan, because the batter has coconut oil, so it helps with the batter not sticking.
5. Your initial pancakes will bubble up like a normal pancake mix. Once you see start seeing several bubbles, it is time to flip.
6. After some time, the batter will get thicker from the coconut flour absorbing more of the wet ingredients. At this point, the batter will no longer bubble so just use good judgement on when to flip.
7. Let the flip side cook for about a 1 minute.
Ready to serve and enjoy! These pancakes are pretty moist and fluffy, which is pretty impressive considering they are grain-free. I make 2 batches every weekend to prep for the week. They keep pretty well in the fridge in a freezer bag. Come back next week to see next week’s flavor of the week!
Servings: 18 pancakes / Calories Per Serving: 92
Fat: 5.6g / Net Carbs: 1.6g / Protein: 6.6g
Other Baking Recipes to Try
Gluten-Free, Grain-Free, Keto and Paleo Friendly Bread
Gluten-Free, Grain-Free, Keto and Paleo Friendly Chocolate Chip Cookies
Until next time,
Tami
All posts are my original recipes or ideas unless otherwise stated. Photos were taken with my iPhone. Please follow and come back if you enjoyed this post.