Vegan & Gluten Free Matcha Pancakes

With my morning coffee and Sunday news, these pancakes make my weekends worth living.

*Yields 4 pancakes

Ingredients:

• 2 Tbsp coconut oil + 1 tsp

• 1 C soy milk

• 1 Tbsp apple cider vinegar

• 1/2 C applesauce

• 1/4 C honey or maple syrup

• 1 scoop protein powder, 30 grams

• 1 tsp baking powder

• 1 tsp baking soda

• 1 C Bob’s Red Mill Gluten Free Baking Flour

• 2 tsp matcha powder

Method:

1. In a mixing bowl, combine melted coconut oil, soy milk, apple cider vinegar, applesauce, and honey. Stir and let sit for 5 minutes until it curdles from the vinegar.

2. Stir again and fold in protein powder, baking powder, baking soda, gluten free flour, and matcha powder.

3. On a medium-high heated cast iron skillet, melt another teaspoon of coconut oil. Add a quarter of the batter per pancake and flip once the edges have bubbled.

4. Depending on the size of your skillet, it may be best to cook one at a time.

5. Top with fresh fruit and drizzled honey or maple syrup!