Matcha Pancakes With The Chocolate Sauce

Makes
4

Prep Time (min)
10

Cook (min)
10

Carb Grams (g)
54

Cook Difficult
2

Ingredients

1 ½ cup all-purpose flour
1 ½ cup unsweetened almond milk
1 tsp baking powder
1 tsp baking powder
½ tsp salt
2 tbsp matcha green tea powder
1 ½ tbsp maple syrup (or agave nectar)
1 tbsp applesauce
1 ½ tsp vanilla extract
½ cup vegan chocolate chips
1 tbsp coconut butter
2 tbsp hot water

Utensils

Whisker
Non-stick pancake pan
Microwave-safe dish

DIRECTIONS

In a large bowl, mix together flour, matcha green tea powder, salt, baking powder, and baking soda. Add milk, maple syrup, applesauce, and vanilla extract. Mix well until completely combined. Optionally, transfer to a mixing bowl and beat well with a stand mixer on medium speed.
Grease a non-stick pancake pan with some oil and heat up over medium-high heat. Add about ½ cup of the batter and cook for 30-40 seconds. Gently flip over and continue to cook for another 20 seconds.
Grease a non-stick pancake pan with some oil and heat up over medium-high heat. Add about ½ cup of the batter and cook for 30-40 seconds. Gently flip over and continue to cook for another 20 seconds.
Place chocolate chips, coconut butter, and water in a small microwave-safe bowl and microwave until completely melted. Drizzle the warm chocolate mixture over pancakes and serve.

Matcha Pancakes With The Chocolate Sauce

Pancakes are definitely my number one breakfast choice. I love their soft texture, perfectly round shape, and numerous topping options they offer. But I must admit, matcha green tea pancakes are my absolute favorite combination. This easy recipe is completely dairy-free, vegan-friendly, and amazingly healthy.

I used all-purpose flour but it can easily be replaced with your favorite gluten-free substitution. I used my own, homemade applesauce instead of eggs, maple syrup, and some coconut butter that works better than coconut oil (or at least I believe so).

I had some almond milk left in my fridge but it can be replaced with soy or coconut milk (I prefer the second option better). Briefly whisk the ingredients together in a bowl or even a food processor and fry in a good non-stick pan. Drizzle with some chocolate or top with blueberries. Enjoy!

Nutrition information per serving: Kcal: 353, Protein: 6.8g, Total Carbs: 54.7g, Dietary Fibers: 2.4g, Total Fat: 11.4g

Coconut butter can sometimes be a little difficult to find that’s why I always keep a stash in my fridge. Place two cups of shredded coconut in a food processor and process until a smooth paste is formed.

Optionally, sprinkle with a few drops of vanilla extract or even add some sugar and transfer to glass jars with tight lids. Keep in the fridge and use in different dessert recipes.