1 1/2 cups almond milk
2 cups self raising flour
1 tbsp stevia (or sweetner of choice)
2 tbsp coconut oil, melted
2 tbsp protein powder
2 tbsp Matcha Powder
3 tbsp butter, plus more as needed
In a mixing bowl, whisk together the egg, milk, stevia and coconut oil.
Add the self-raising flour, matcha and protein powder. Mix until combined.
Melt the butter in a large crepe or fry pan over medium heat.
To make a pancake, ladle about 1/3 cup of the batter onto the skillet. Pour enough batter to make 1 or 2 more pancakes at a time, taking care to keep them evenly spaced apart.
Cook until bubbles break the surface of the pancakes and the sides are golden brown, about 2-3 minutes. With a spatula, flip the pancake and cook 1-2 minutes more on the other side.
Transfer them onto a plate and add toppings of choice (we love it with Greek yogurt and berries). Enjoy!
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