Ingredients:
1 TBS ground flax
3 TBS water
1 cup (235ml) soy milk
1 TBS apple cider vinegar, optional
1 cup (140g) gluten-free all-purpose flour
2 TBS sugar
2 tsp baking powder
1/2 tsp salt
1/2 TBS matcha powder
1 1/2 TBS canola oil
cooking spray
Optional Toppings:
- powdered sugar
- lemon juice
- maple syrup
- fruits
- toasted coconut
- peanut butter
Instructions:
- Prepare flax egg: In a small bowl, whisk together flax and water and set aside.
- Prepare “buttermilk”: In another bowl, whisk together soy milk and apple cider vinegar and set aside. I added vinegar to the milk to mimic buttermilk. If you’re not concerned about the buttermilk taste in your pancakes, just skip this step.
- In a medium bowl, mix the flour, sugar, baking powder, salt, and matcha powder together. Add in the canola oil, flax egg, and milk. The flax egg should be a gooey consistency, and the milk should have curdled a bit. Stir everything until well incorporated.
- Heat a large pan over medium-low heat. Apply cooking spray onto the pan and pour the batter in. Cook until you see that the edges of the pancakes start to puff up, about 2 to 3 minutes. Flip over and cook for another 2 minutes.
- Serve with your favorite toppings.
