Happy Sunday friends! Hope you’re having a great weekend! 

So excited to be back on the blog with recipes I’m dying to share with you! Today I want to share with you an absolute favorite breakfast recipe that I think is a great option for those of us who don’t eat flour products very often. Even though I’m not promoting a low carb diet, I do believe that choosing wisely the amount and types of carbs we choose is so important, and limiting our intake of unnecessary carbohydrates in our diet is super beneficial. 

That’s why I wanted to share this recipe with you. It’s pretty much the same as my vegan waffles but definitely taste like a whole different thing. These matcha pancakes are made with an adaptogen blend I use from FourSigmatic, and if you follow me on Instagram you’ve probably seen me talk about it ALL.THE.TIME. 

Their matcha blend has Lion’s mane and tastes like heaven. So not only are these pancakes absolutely delicious, but they are actually packed with health benefits! You can get 10% OFF all FourSigmatic products with the code gastrawnomica17.

VEGAN & PALEO MATCHA PANCAKES 

Makes 4 medium pancakes 

INGREDIENTS: 

3/4 cup gluten-free flour (I use Bob’s Red Mill)

1/4 cup coconut flour 

1 cup almond milk 

1/4 cup vegan vanilla protein powder

1 Tbsp baking powder

1 Tbsp mushroom matcha powder

Stevia drops to taste or stevia powder 

Fresh fruit, nut butter, coconut yogurt, maple/coconut/agave syrup, etc

INSTRUCTIONS: 

1. Mix the dry ingredients together in a bowl. 

2. Add Stevia, then slowly add the almond milk, mixing until well incorporated. It should look a bit lumpy and thick. 

3. Cook in a hot non-stick waffle pan. Flip and cook on both sides (add a little bit of coconut oil if needed).

4. Serve with your favorite sweetener like maple or coconut syrup, raw honey and toppings of choice. 

Don’t forget to leave a comment and let me know what you think! New recipes coming this week, subscribe to get updates for every new recipes. 

Have a beautiful Sunday! 

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