Gluten-Free Pancakes With Matcha
Here’s an easy to make, healthy gluten-free pancakes with matcha recipe that is versatile and can be eaten for a snack or for a delicious healthy breakfast. These gluten-free pancakes are light, quick to make and quick to cook too! Matcha adds an energizing pick-me-up via caffeine and an antioxidant boost, that can help keep your metabolism up and help protect the body from aging too.
How to Navigate Gluten-Free
Going gluten-free use to be a challenge, but nowadays it can be easy. You can find gluten-free options almost anywhere on restaurant menus, and what’s even better? Grocery stores are also offering gluten-free based products such as noodles and breads, and ingredients you can create with such as gluten-free flours. The result – no more gut inflammation and bloating!
This recipe use a gluten-free flour as it’s base. Although there are many gluten-free flour options – but simple is sometimes better. Flour options include almond, corn, quinoa, coconut, buckwheat, sorghum, amaranth, teff, potato, tapioca, oat, and so on! In this case – rice flour is the one to use.
Rice flour has a neutral taste, unlike other grains, is lighter on the calories versus nut and coconut flour options and is thinner in consistency too. In addition, tapioca and potato flour are used to help increase the thickness of the mix. If you’re not one for mixing your own pancakes, you can also find many gluten-free pancake mixes available.
Matcha for an Energizing Boost
Matcha comes from Camellia sinesis, also known as green tea. Matcha is grown differently than green tea and therefore has a slightly different nutrition profile. Matcha has a higher concentration of chlorophyll and higher amino content; they also contain a higher amount of antioxidants and caffeine!
Estimates suggest that matcha contains up to 137 times greater catechin antioxidant concentration than regular green tea. This high concentration allows for higher antioxidant capacity in the body.
High caffeine content also means improved attention, reaction time and memory. Just one gram of matcha powder, provides 35 mg of caffeine. Matcha is also contains a high dose of L-Theanine, which stimulates alpha wave activity in the brain, which can help deal with relaxation and decrease stress.
What’s in these Gluten-Free Pancakes?
This recipe provides a healthy and energizing morning meal to start your day! Top with fruit, nut butters, yoghurts and fruit puree to make it all that much better!
Rice Flour – A common replacement for wheat flour made from finely milled rice. Low in fat, and moderate in protein, providing 6 g per 100 g. It’s high in vitamin B6 and a good source of magnesium.
Tapioca Starch – Tapioca is extracted from cassava root and provides a slightly sweet taste, due to it’s higher sugar content versus other gluten-free flours. Using this flour can reduce the need for adding additional sugar in recipes. It can also be used to thicken sauces, similar to corn starch.
Potato Starch – Made from potato and is a good addition with other gluten-free flours since it can thicken when added to water.
Matcha Powder – Use organic matcha powder, that is free from chemicals and impurities. Blend matcha with the dry ingredients.
Almond Milk – This will replace the dairy milk that is usually found in most pancakes, I prefer almond milk, but you could use oat, coconut or soy milk.
Whole Eggs – eggs are essentially a perfect protein, they provide all the essential amino acids and have a high biological value, which means majority of the protein in those aminos get absorbed and used by the body!
Vanilla & Cinnamon – add a dash of each to give these pancakes a bit of spicy flavor, they can be admitted, but be prepared, these pancakes could be a bit bland without them!
FIND MORE GLUTEN FREE RECIPES HERE:
- Healthy Chicken Shawarma with Gluten-Free Tabouleh
- Matcha Chia Seed Pudding with Chocolate & Pistachios
- Beetroot Hummus Dip
How to Make These Gluten Free Pancakes
Combine all dry ingredients into a large mixing bowl and stir until fully blended. Combine all wet ingredients in a separate bowl. Slowly mix the two together. Use a whisk until everything is smoothly blended. Heat a non-stick pan on medium heat. Use coconut oil spray to coat pan. Drop spoonful into pan, once you see bubbles appear, it’s time to flip! Prepare your sides – fresh fruit, fruit puree, yoghurt and nut butters. Enjoy!
Gluten-Free Pancakes With Matcha
- Mixing Bowls
- Non-Stick Pan
- 150 g Superfine White Rice Flour
- 50 g Potato Starch
- 25 g Tapioca Starch
- 1/4 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 tbsp Coconut Sugar
- 2 Eggs Can be replaced with Flax or Chia Egg (5 g of seeds in 1/4 cup water)
- 1 cup Water
- 1/4 cup Almond Milk
- 1 tbsp Matcha Powder
- 1 tsp Vanilla
- Dash of Cinnamon
Coconut Dragonfruit Yoghurt Sauce
- 1/2 cup Plant Based Coconut Yoghurt
- 1/3 cup Frozen Pink Dragon Fruit
- Squeeze of Lime
- Blend all dry ingredients together.
- Blend all wet ingredients together in a separate bowl.
- Blend the two together, adding the wet ingredients to the dry ingredients. Use a whisk to make it smooth.
- Heat a non-stick pan. Add a bit of coconut oil or spray to lightly coat the pan.
- Pour a tbsp amount of the pancake mixture into the heated pan, add one more tbsp to the center. Repeat.
- Flip when the pancakes start to show bubbles.
Coconut Dragonfruit Yoghurt
- Blend the coconut yoghurt with the frozen dragon fruit and lime until reach a smooth consistency.
- Vegan? Replace the egg with an egg substitute such as flax or chia seed with water.
- These pancakes can be eaten whenever you like!Make a batch, then freeze, reheat for later, or eat as a healthy snack throughout the week.
- Add fruit when cooking the pancakes – such as blueberries, raspberries or even banana slices.
- Have with any one of your favorite toppings including nut butters, fruit puree, fruit yoghurt, maple syrup, or agave.
Until Next Time,
Be Fierce & Rule the World,