Another week has flown by, and in the midst of all the running around, I found myself falling back on my old breakfast staple: pancakes. When I am stressed, or crazy busy, I try to carve out time to relax, and for me, a quiet 20 minutes at the stove flipping flap jacks usually does the trick. Yesterday was another non-stop day, so I woke up early to make time for myself and enjoy these vanilla matcha collagen pancakes.
These vanilla matcha collagen pancakes have a delicate flavor, with subtle hints of nutmeg, and are incredibly soft and fluffy. If you’ve ever made a matcha latte at home, you know how long you have to stir matcha powder to get rid of all the lumps. To make my job easier yesterday, I used a hand held electric mixer to beat the banana, eggs, and matcha powder. The results were the softest pancakes on the planet! A happy accident.
I used a non-flavored collagen powder, but if you have vanilla flavored, go ahead and take it easy on the vanilla extract. If nutmeg isn’t your thing, try using cinnamon or even powdered ginger. Not all gluten free flours are created equal; use one you’re familiar with, my preference is Bob’s Red Mill 1-to-t Gluten Free Baking Flour. Also, keep in mind that these vanilla matcha collagen pancakes have caffeine in them, due to the matcha powder.
Vanilla Matcha Collagen Pancakes.
Yields about 10 pancakes
1 bananan- mashed
1 t. matcha powder
1/2 t. baking soda
1/4 t. baking powder
1/4 t. nutmeg
1/2 t. salt
1/2 t. vanilla
1 scoop collagen powder- unflavored
3/4 c. coconut milk + 1 t. apple cider vinegar
1 cup gluten free flour- I use Bob’s Red Mill 1-to-1 Baking Flour
1. Pour the coconut milk and apple cider vinegar into a small bowl and set aside.
2. In a large mixing bowl, mash the banana. Add in the eggs and matcha powder. Using an electric mixer, beat on high until the matcha is incorporated and the mixture is light and fluffy, about 4 minutes.
3. Next, add in the baking soda, baking powder, salt, nutmeg, vanilla, and collagen. Whisk by hand.
4. Pour in half the flour and half the coconut milk. Stir. Add in the remaining flour and milk. Stir.
5. Heat two skillets over medium heat. Grease pans with butter and pour a ladleful of batter onto each pan. Allow the pancakes to cook until bubbles form. Flip. Cook a few more minutes.
6. Top with your favorite honey, maple syrup, butter, berries, nuts or seeds. Enjoy!