It just wouldn't be Sunday if I didn't have pancakes. I seriously look forward to them all week.
These gluten free kind are becoming a firm favourite of mine. Today I added two of my favourite flavour combos - Matcha and Coconut.
If you check out my Instagram account you'll see a stream of Matcha and Coconut concoctions over the years. I just love them together.
You'll also see that I love adding unexpected vegetables in my food. In this case, baby spinach. It's a great way to 'hide' some veggies in your food, give you some valuable nutrients and iron and it also adds the vibrant green colour to these pancakes. Plus you can't taste it.
I'm also becoming a big fan of Organ's Egg replacer. The fact I just bought three boxes of the stuff in the shopping is often a sign that I've found something I like!
The addition of coconut water, just rounds out the coconut tones to these pancakes. But you can replace with mylk if you prefer.
Finish off with some fruit, and a good drizzle of your favourite syrup, and these pancakes will be gone before you know it.
Happy Sunday!
Let me know if you give them a go!
Jo xxx
Matcha Coconut Pancakes
(Serves 1)
1/4 cup buckwheat flour
1 Tbsp brown (or white) rice flour
2 Tbsp Arrowroot (Tapioca) flour
1 egg replacer (Orgran brand)
1/2 tsp bicarb soda (baking soda)
1 tsp vanilla extract
1 Tbsp coconut oil
1 tsp Matcha powder
1 Tbsp desiccated coconut (optional)
1 Tbsp granulated stevia (or natural sweetener of choice)
1 handful baby spinach leaves
1/3 cup coconut water (to consistency) (or liquid of choice)
Blend until smooth
Cook in a non stick pan over medium low for a couple of minutes each side
Top with fresh fruit and drizzle with your favourite syrup