Ingredients
- 200 grams all-purpose flour
- 2 tablespoons matcha powder
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 250 ml almond milk (or any plant-based milk of your choice)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 150 grams blackberries (fresh or frozen)
- Maple syrup, for serving
Instructions
- In a large mixing bowl, combine the all-purpose flour, matcha powder, granulated sugar, baking powder, and salt. Whisk together until well combined.
- In a separate bowl, mix together the almond milk, apple cider vinegar, vanilla extract, and vegetable oil. Let the mixture sit for a few minutes to allow the vinegar to activate.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 5 minutes to allow it to thicken slightly.
- Heat a non-stick frying pan or griddle over medium heat. Lightly grease the pan with some vegetable oil or cooking spray.
- Using a ladle or a measuring cup, pour about 60 ml of the pancake batter onto the heated pan for each pancake. Space them apart to allow room for spreading.
- Cook the pancakes for about 2-3 minutes, or until small bubbles start to form on the surface. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Remove the pancakes from the pan and keep them warm. Repeat the process with the remaining batter until all the pancakes are cooked.
- Drizzle with maple syrup and top them with additional blackberries.
