Make your morning #MatchaMoment twice as good with our decadent Mizuba Matcha Blueberry Pancakes! These pancakes are gluten-free, dairy-free, and bursting with antioxidants — both from our stone-ground matcha and from fresh, local blueberries. Did we mention they're delicious?

Ingredients:

• 1 cup Bob's Red Mill Paleo Pancake Mix (or similar)
• 2 eggs
• 1 TBSP coconut oil (melted)
• 1/4 cup milk substitute (we used Milkadamia)
• 1 TSP Mizuba Organic Culinary Matcha
• 1 handful fresh blueberries
• Zest from 1/2 lemon
• Optional: coconut flakes (and more blueberries!) for topping

Recipe:

1. Combine eggs, coconut oil, milk substitute, lemon zest, and matcha in a medium bowl. Whisk until integrated. (The matcha might not look fully integrated — that's OK! It will later.)
2. Add pancake mix to wet ingredients, and gently integrate with a spoon. Some clumps are OK!
3. Heat a nonstick pan on medium-low heat, and add 1/3 of the batter. While the pancake is beginning to cook, dot the bottom of the pancake with blueberries.
4. Use a spatula to check the bottom of the pancake after a minute or two. When it's golden brown, flip it to cook the other side. Repeat this process for all three pancakes. (Or cook them all at once! Up to you.)
5. Top with fresh blueberries, coconut flakes, and any other toppings your heart desires.

Need Organic Culinary Matcha for this recipe? You can find that here.