Weekday mornings are filled with drinking my juice in the morning, making a smoothie, packing my lunch, taking vitamins and getting ready. WOW! It’s hard to breathe, let alone turn on a stove! I truly soak up my weekend mornings to the fullest, and I absolutely love baking a fresh stack of pancakes now and then. This time, I wanted to add a twist to a classic, by adding ceremonial grade matcha to the mix.
Once again, Bob’s Redmill came to the rescue with this Paleo Baking Flour! It contains just four ingredients: almond flour, arrowroot starch, organic coconut flour, tapioca flour. You can purchase it here.
The back of the back actually has a recipe for grain-free pancakes using the mix, and I decided to add a spin by adding some matcha as well as maple syrup (honey would also work) to balance the sweet with the earthiness. I was so happy when the pancakes came out perfectly cakey, moist, and fluffy! I completed the fat stack with some more maple and coconut flakes before devouring ;). Enjoy!
| Servings |
6-8 pancakes
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- 1 cup Bob's Red Mill Paleo Baking Flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/3 cup unsweetened almond milk
- 1 tbsp coconut oil
- 2 tbsp raw honey or pure maple syrup
- 2 tbsp ceremonial grade matcha
- 1/2 tsp vanilla extract OPTIONAL
Ingredients
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- Combine all ingredients and whisk together, in bowl or blender.
- Spray stove top with coconut oil, then cook slow and low. Flip until brown on the outside and gooey on the inside!
- Drizzle with more honey or maple syrup, and I loved mine topped with coconut flakes!
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