These matcha waffles are a perfect way to sneak in some greens in a tasty way! This recipe pairs very well with our white chocolate syrup!
Gluten-Free Banana Matcha Pancakes
1 ¾ cup (225 g) Torill’s Table Gluten-Free Waffle & Pancake Mix
2 medium (approx. 178 g) bananas, mashed
3 eggs, large
1 tsp baking soda
¼ cup (21 g) melted butter, cooled
½ cup (123 g) whole milk
2 tbsp matcha powder
Butter, to cook
Pan (non-stick or stainless steel)
1/4 cup measuring cup
Preheat the pan (or griddle) on medium heat. Add the melted butter into the batter and mix until combined.
Add the whole milk, egg, matcha powder and mashed bananas into one bowl. Mix until combined. Pro-tip: if you have frozen overripe bananas, place it in the oven for 30-40 seconds until it is thawed.
Add the pancake & waffle mix and baking soda into the wet ingredients. Mix until all the ingredients are combined.
In the preheated pan (or griddle), brush some butter into the pan or griddle.
Measure out 2 oz or ¼ cup of batter using a measuring cup and pour it into the buttered pan (or griddle). Pro tip: if the batter is too thick, add another 2 tbsp of milk or water to thin it out.
Cook for about 2 minutes on each side, or until golden brown.
Repeat until all the batter is used and enjoy!