| 11 | 20 | 236 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 1 cup | Sweet rice flour , Bob's Red Mill |
| 2 scoop | Collagen peptides |
| 1 tbsp | Matcha, green tea powder |
| 1 tbsp | Coconut sugar |
| 1 tsp | Baking soda |
| 1 pinch | Himalayan sea salt |
| 1 cup | Almond milk, unsweetened |
| 1/4 cup | Water, filtered |
| 1 large | Egg |
| 1 tsp | Vanilla extract, pure |
| 1 tsp | Butter, unsalted (or your favourite cooking oil) |
1. Place a large pan on medium heat.
2. In a large bowl, combine rice flour, collagen, matcha, coconut sugar, baking soda, and sea salt. Mix well.
3. In another bowl, combine almond milk, water, egg, and vanilla and whisk until the mixture looks uniform.
4. Add half of the wet mixture into the dry bowl and stir, then add in the other half and stir until well combined
5. Add butter or oil and allow it to warm up.
6. Ladle the pancake mixture onto the pan and fry for 1-2 minutes on each side
7. Serve warm with desired toppings like syrup, fruit, nuts and seeds, chocolate chips, or coconut!
Quick Tips:
Storage
To Freeze: allow pancakes to cool after baking. Place in a zip-top bag and freeze. To reheat, pop in the toaster!
| Grain | 0.5 |
| Meat Alternative | 0.1 |
| Milk Alternative | 0.2 |
