These green little pancakes can be made ahead of time and enjoyed throughout the week. Top with greek yogurt with berries and walnuts or almond butter for extra nutrition. You’ll want to include these topping because it finishes off your post-workout meal which should include carbs, protein, and fat. Matcha powder is a fine powder you can use to make tea or in recipes like this and it is packed with antioxidants. This recipe does have several “extras” but instead of letting them sit in your pantry, you can use hemp protein in smoothies or baked goods.
1-½ CUPS ALMOND MILK
2 CUPS BROWN RICE FLOUR
3 TBSP UNREFINED SUGAR
2 TBSP COCONUT OIL, MELTED
2 TBSP MATCHA GREEN TEA POWDER
2 TBSP HEMP PROTEIN POWDER
1-½ TSP BAKING POWDER
3 TBSP BUTTER
In a large mixing bowl, add the egg, milk, sugar and coconut oil. Mix until combined.
Add the brown rice flour, matcha green tea powder, hemp powder and baking powder. Mix.
Melt the butter in a large cast iron skillet or griddle over medium heat. Ladle about 1/3 cup of the batter onto the skillet. Pour enough batter to make 1 or 2 more pancakes at a time, evenly spaced.
Cook until bubbles break the surface of the pancakes and the sides are golden brown, about 2-3 minutes. With a spatula, flip the pancake and cook 1-2 minutes more on the other side.