Matcha Buttermilk Pancakes GF
Indulge in the magic of Pancake Day with these irresistibly fluffy matcha pancakes – a green twist on the classic stack!
Ingredients
- 240g gluten-free flour
- 50g caster sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 1 pinch of salt
- 1 tbsp premium culinary matcha powder
- 400ml buttermilk, at room temperature
- 2 medium eggs, at room temperature
- 30g melted butter
- 1/2 tsp vanilla extract
Method
- In a large mixing bowl, whisk together the gluten-free flour, caster sugar, baking soda, baking powder, xanthan gum, and a pinch of salt. Sieve the matcha powder into the dry ingredients, ensuring an even distribution.
- In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients, stirring gently to combine. Mix until you have a smooth batter but be careful not to overmix.
- Let the batter rest for a few minutes to allow the gluten-free flour to absorb the liquids.
- Heat a non-stick pan over medium heat. Lightly grease the surface with butter or oil.
- Pour a ladleful of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat until all the batter is used, adjusting the heat as needed to prevent burning.
- Serve the pancakes warm with your favourite toppings, such as maple syrup, fresh berries, or whipped cream.
Enjoy your delicious Gluten-Free Buttermilk Matcha Pancakes!
