Matcha Buttermilk Oat Pancakes

Makes 5 Pancakes

Time: 30 Minutes

Ingredients

Flax Egg
1 TBSP Ground Flax Seeds (I use @linwoodshealthfoods)
3 TBSP Cold Water
(Mix and set aside for 15 mins)

Buttermilk
1 Cup Soy Milk (I use @alpro)
1 TSP Apple Cider Vinegar
(Mix and set aside for 15 mins)

Dry Ingredients
1 Cup Oats (blitzed in a blender to resemble flour)
1 TBSP All Purpose Flour (I used @dovesfarm Gluten Free Flour)
2 TBSP Coconut Sugar
2 TSP Baking Powder
1 TSP Matcha Powder (I use @clearspringuk)
A pinch of Salt

Wet Ingredients
Flax Egg
Soy Buttermilk
1 TBSP Melted Coconut Oil (can sub with Sunflower or Canola Oil if you don’t like coconut oil)

Method

Mix Dry Ingredients making sure there are no clumps (use a strainer to sift) and then whisk in Wet Ingredients.
Once combined heat 1/4 TSP Oil in Pan on Medium Heat and Ladle in Batter.
Cook on each side for 3-4 minutes. The secret is to be patient with the pancakes, watch the clock and don’t flip until at least 3 minutes have passed.

Plate and serve with Maple Syrup, @oatly Custard spread in between layers and lots of your favourite fruit and toppings. I love adding Mango and @qnolauk Quinoa Granola!
Enjoy!

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