Store pancakes in even numbers (two, four or six work best) in resealable freezer bags for a speedy breakfast. Come Monday morning, simply pop them into the toaster right out of the freezer. Bonus: These pancakes are gluten-free!
1½ tbsp grape seed oil or liquid coconut oil, divided
1 tbsp pure maple syrup
1 tsp pure vanilla extract
To a medium bowl, add flours, flaxseeds, baking powder, baking soda and salt and mix thoroughly. In a separate medium bowl, whisk together milk, 1 tbsp oil, maple syrup and vanilla. Add dry ingredients to wet and mix until completely incorporated and no lumps remain. Set aside for 5 minutes.
In a large sauté pan or griddle on medium-high, heat ¼ tsp oil thinly brushed across surface of pan.
Add 4 ¼-cup mounds of batter to pan and let cook until sides turn golden and middle is firm, about 2 minutes. Flip and cook for another minute. Set aside.
Repeat with remaining oil and batter. Top with fresh berries and maple syrup, or spread nut butter between 2 pancakes for a sandwich.
If freezing, let pancakes cool before placing between parchment paper and storing in a resealable bag in the freezer. When ready to eat, simply remove from freezer and pop into the toaster.
Almond and coconut flours give these gluten-free pancakes a boost of fiber and protein to keep you well-fueled through the morning. There’s no added sugar, so be sure to use ripe bananas – the riper they are, the sweeter your pancakes will be. Top with sliced bananas and/or berries and a drizzle of pure maple syrup or raw honey, if you like.
Matcha is a rich source of antioxidant catechins, the most abundant of which is epigallocatechin-3-gallate (EGCG). Studies have shown that EGCG supports weight loss by boosting metabolism while it also acts as a free-radical scavenger to help ward off cancer and cardiovascular disease.