Matcha Pancakes: Gluten-Free, Low FODMAP

Name: Matcha Pancakes: Gluten-Free, Low FODMAP
Cuisine: American
Ingredients: 3/4 cup gluten free rolled oats; 1 egg white; 1-2 tsp matcha powder; a handful of spinach (for color, optional); 1 tsp vanilla extract; 1 tsp baking powder; 1 scoop collagen powder (optional); pinch of salt; dash of cinnamon; 1 tbsp coconut sugar (or 2 tbsp maple syrup); 1/2 cup plant milk (I used almond); Toppings-; dairy free vanilla yogurt; fresh berries; hemp seeds; a sprinkle of cinnamon; a drizzle of maple syrup

2 steps

Updated at: Thu, 17 Aug 2023 05:34:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories498.1 kcal (25%)

Total Fat9.3 g (13%)

Carbs88.4 g (34%)

Sugars30.8 g (34%)

Protein16.5 g (33%)

Sodium853.3 mg (43%)

Fiber10 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

¾ cupgluten free rolled oats

1egg white

1 tspmatcha powder

spinach

for color, optional

1 tspvanilla extract

1 tspbaking powder

1 scoopcollagen powder

optional

salt

cinnamon

1 Tbspcoconut sugar

½ cupplant milk

I used almond

dairy free vanilla yogurt

Instructions

Step 1

To a blender, combine all of your pancake batter and blend until smooth.

Step 2

Turn your stovetop onto medium-high heat and place a large pan over the burner and wait for your pan to get hot. Grease your pan with coconut oil or butter (I used coconut oil). Pour your batter into the hot pan, the recipe will make 3-4 medium sized pancakes. Wait for your pancakes to bubble, and then flip, cooking for an additional 1-2 minutes on the other side before removing your pancakes from the heat.

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