Bursting with the flavor of matcha green tea, these mini pancakes will delight you.
- 1 1/4 cups of almond flour
- 1 Tablespoon (12 g) of erythritol sweetener
- 1/2 teaspoon (1 g) of ground cinnamon powder
- 2 teaspoon (4 g) of matcha powder
- 1/2 cup (120 ml) of unsweetened almond milk (plus additional, if needed)
- 2 medium eggs, whisked
- 1/4 cup (60 ml) of melted ghee
- Erythritol confectioners’ sweetener, to dust
- Mixed berries, to serve
- In a large bowl, whisk to combine the almond flower, erythritol, cinnamon powder, and matcha powder. In a separate large bowl, whisk to combine the almond milk and eggs.
- Pour the egg mixture into the almond flour mixture and whisk until fully combined and no lumps remaining. If needed, add additional almond milk, 1 Tablespoon (15 ml) at a time, until the batter is fully combined.
- Add 1/2 teaspoon (5 ml) of the melted ghee to a small non-stick skillet over medium heat. Add 1/4 cup (4 Tablespoons or 60 ml) of batter to the skillet. Spread the batter in the skillet to form a small pancake and cook until bubbles begin to form on the top of the pancake.
- Using a spatula, gently turn over the pancake and continue to cook an additional 2 to 3 minutes. Remove the pancake from the skillet and place on a paper towel-lined plate to absorb the excess oil. Continue to cook the pancakes, adding an additional 1/2 teaspoon (5 ml) of the melted ghee to the skillet before cooking each pancake, until all of the batter has been cooked. Keep the pancakes warm until ready to serve.
- Serve the silver dollars warm with a dusting of erythritol confectioners’ sweetener and topped with mixed berries.
Due to the fragile nature of the batter, we do not suggest you use a large pan, but instead use a miniature non-stick pan approximately 4-inches / 10cm in diameter for successful silver dollars.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 1 pancake
- Calories: 188
- Sugar: 1 g
- Fat: 18 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 5 g