Skip traditional maple syrup and instead top these tender, tangy green tea and flaxseed pancakes with a squeeze of fresh lemon juice and a generous dusting of powdered sugar.
Special Diets:
Ingredients
Method
In a medium bowl, whisk together flaxseed meal, lemon juice and 1 tablespoon water.
Let sit until thickened, about 5 minutes.
Meanwhile, in a large bowl, whisk together flour, matcha powder, baking powder and salt.
Add almondmilk, agave and oil to flaxseed mixture and stir well.
Add to flour mixture and stir just until combined.
Heat a large skillet or griddle over medium heat.
Brush with oil (or swirl 1 or 2 teaspoons oil around the bottom of the skillet).
Working in batches, pour about 1/4 cup batter into the skillet for each pancake, spreading it out slightly to make 3 1/2- to 4-inch pancakes.
Cook, flipping halfway through, until puffed and deep golden brown on both sides, 5 to 7 minutes total. (If pancakes begin to brown too quickly before they're cooked through, reduce heat slightly.)
Transfer pancakes to plates, top with a squeeze of lemon juice and dusting of powdered sugar and serve.
Nutritional Info
Serving Size
2 to 3 pancakes
Calories
190
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.