8teaspoonsmatcha powderuse less for a more subtle flavor
¼teaspoonsalt
2-3tablespoonscane sugar*use less if you put syrup on your pancakes
4eggs
¼cupavocado oilor olive
¼cupmilkany kind, can be dairy free
1teaspoonvanilla extract
Instructions
In a medium bowl, whisk together almond flour, baking powder, baking soda, salt, and matcha powder. Make sure there are no lumps.
In a large bowl, whisk the eggs for 1-2 minutes, until they become airy and foamy. whisk in the sugar, oil, vanilla and milk, then fold in the dry ingredients. Do not overmix.
Spray a nonstick pan with oil and heat to medium. Scoop ¼ cup (or less for small pancakes, more for bigger) and pour it in the pan. Do not spread it; it spreads by itself. Cook for 2-3 minutes on one side, then flip and cook for an additional minute. If you are doing multiple batches, wipe off the old oil and add a new coat, otherwise it will burn.
Serve warm with desired toppings.
Notes
*for paleo, either omit the sugar, or replace with another sweetener. Maple syrup works, but make sure to put a little less milk if you do.