Whole wheat flour: 50g (1/2 cup), Matcha powder: 1g (1/2 tsp), Baking powder: 2g (1/2 tsp), Egg: 50g (1 large), Unsweetened almond milk: 80ml (1/2 cup), Greek yogurt: 30g (2 tbsp), Honey: 5g (1 tsp), Vanilla extract: 2ml (1/2 tsp), Coconut oil: 5ml (1 tsp), Blueberries: 50g (1/3 cup), Maple syrup: 5ml (1 tbsp)
1. In a bowl, whisk together 50g whole wheat flour, 1g matcha powder, 2g baking powder. 2. In another bowl, beat 1 egg, then add 80ml almond milk, 30g Greek yogurt, 5g honey, and 2ml vanilla extract. Whisk until combined. 3. Pour the wet ingredients into the dry ingredients and stir until combined. 4. Heat a non-stick skillet over medium heat and lightly coat with 5ml coconut oil. 5. Pour 1/4 cup of batter onto the skillet for each pancake. 6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. 8. Serve with blueberries and 5ml maple syrup.
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