In a large bowl, combine cassava flour, blueberries, tapioca starch, baking powder, almond milk, and matcha powder.
Mash banana with a fork until almost smooth and add to the bowl. Mix well again.
Grease the pan with coconut oil, or your preferred oil, and pre-heat on medium heat.
Once the pan is heated, add scoops of batter and let cook until the spatula can easily scoop and flip to continue cooking the other side.
Tips: Adding ground flaxseed / a chia egg - or one regular egg if not vegan, would be a great addition!
There is nothing better than starting your morning with matcha green tea. Its health benefits are something everybody agrees on whether you decide to prepare yourself a nice cup of tea, warm matcha latte, or a delicious breakfast.
This time, I have decided to try out one of my favorite pancake recipes with this magnificent green tea powder I love so much. And, what a better way to start your day than good old pancakes, especially if they’re nutritionally loaded as well. This combination is exactly that! It’s gluten-free, soy-free, grain-free, and completely vegan with a fabulous taste you just have to love!
This recipe is based on cassava flour which I find to be a perfect substitute for different nut-based flours. It’s gluten-free, grain-free, and nut-free flour and absolutely fantastic for pancakes – which is quite difficult to get.
Add some almond milk (or any other plant-based milk you prefer), one banana to hold things together, some matcha green tea powder, top with blueberries, and you’ve got yourself a pancake recipe to talk about!