These Matcha Avocado Christmas Pancakes are not only gluten-free but also packed with nutrition. With good fats from the avocado and the antioxidant benefits and energy boost of matcha, each serving is a delightful, fluffy blend of taste and nutrition.
This recipe is a breeze to whip up, making it perfect for a quick yet impressive Christmas breakfast. You could even prep the dry ingredients in advance and combine them with the wet ingredients in the morning when you’re ready to eat, allowing you to spend more time with your loved ones.
Why This Recipe Works
Gluten-Free Goodness: Perfect for those following a gluten-free diet.
Nutrient-Rich: Avocado, buckwheat, and matcha offer an abundance of nutrients.
Simple and Quick: Easy to prepare, ideal for busy mornings.
Deliciously Unique: A unique twist on classic pancakes.
Versatile: Ideal for breakfast, brunch, or a festive treat.
Are Matcha Pancakes Healthy?
Matcha, known for its antioxidants and health benefits, is a fantastic addition to foods like pancakes. In recipes like our Matcha Avocado Christmas Pancakes it adds a healthy twist with its blend of vitamins and minerals. No need to use ceremonial grade when incorporating in food; food grade matcha does the job and is more affordable. The recipe also includes avocado, great for healthy fats, and buckwheat flour for added protein and fiber. With just a touch of natural maple syrup, these pancakes are not just delicious but also a nutritious choice, perfect for a balanced meal.
Step-By-Step Instructions
Begin by mashing the avocado in a large bowl. Add the dry ingredients: buckwheat flour, baking powder, baking soda, flaxseeds, and matcha powder, and stir well. Pour in the wet ingredients: soy milk, vanilla extract, and maple syrup, and whisk until combined. Heat a non-stick pan and pour ⅓ cup of batter, flattening with a ladle. Cook until darkened and bubbly, then flip and cook for 45 seconds more. Serve your fluffy pancake stacks with maple syrup, jam, and strawberries.
Ingredient Notes
Avocado: Rich in healthy fats and potassium. Food high in potassium is great to include around the holiday as it helps excrete the excess sodium we might likely be consuming (which contributes to bloating and water retention).
Buckwheat Flour: A gluten-free alternative that adds a nutty flavor.
Matcha: A green tea powder offers antioxidants and an energy boost to your Christmas morning.
Soy Milk: Adds protein; other dairy-free milk, like almond milk, can be substituted.
Maple Syrup: A natural sweetener with a delightful flavor.
FAQ
- Is this recipe gluten-free? Yes, it’s made with buckwheat flour.
- Can I use almond milk instead of soy? Absolutely, it’s a great substitute.
- Are these pancakes freezer-friendly? Yes, they freeze well for quick breakfasts.
- Can I omit the matcha? Absolutely, aside from the nutritional benefits of matcha, in this recipe is primarily a source of the vibrant green color. You could even substitute it with spinach, as in our Green Pancakes with Blueberry Syrup.
- Is this recipe suitable for kids? Yes, it’s a hit with all ages.
Variations and Tips
Add Fruit: Top with bananas or berries for extra flavor.
Chocolate Chips: Mix in for a sweet surprise.
Nut Butter: Drizzle almond or peanut butter for richness.
Batter Consistency: Adjust with more milk as needed.
Leftovers: Store in the fridge for up to 3 days.
Why You’ll Love These Matcha, Avocado Christmas Pancakes
- Flavorful
- Nutritious
- Easy
- Festive
- Unique
Christmas Matcha Pancakes (Gluten-Free)
Equipment
Ingredients
- 1 avocado
- 1.25 cups buckwheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp ground flaxseed
- 1 tbsp matcha (food grade)
- 1.25 cups soy milk
- 1 tsp vanilla extract
- ¼ cup maple syrup
Instructions
- In a large bowl, mash the avocado.
- Add the buckwheat flour, baking powder, baking soda, flaxseeds, and matcha to the mashed avocado. Mix well.
- Pour in the soy milk, vanilla extract, and maple syrup. Mix until well combined.
- Heat up a non-stick pan on low to medium heat. Spray with some neutral oil, and pour about ⅓ cup of batter into the pan. Flatten with the ladle.
- Cook for about 1 minute and 30 seconds until the batter has darkened and some bubbles have formed. Flip and cook for a further 45 seconds. Repeat with the rest of the batter.
- Serve with maple syrup, jam, and strawberries.
Per Serving
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