Mizuba Matcha Blueberry Pancake Recipe
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:
- 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.)
- Add pancake mix to wet ingredients, and gently integrate with a spoon. Some clumps are OK!
- 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.
- 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.)
- 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.
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