Strawberry Matcha Pancake Bites
Time:35 minutes
Prep Time:
15 minutes
Cook Time:
20 minutes
Serves:
2
Ingredients
- 1 package (16 ounces) Driscoll’s Strawberries, divided
- 3 tablespoons maple syrup, divided
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- 2 tablespoons golden flaxseed meal
- 1 tablespoon baking powder
- 1 – 2 teaspoons matcha powder
- 1 cup oat milk
- 1 teaspoon vanilla extract
- 1/4 cup pecans, chopped (optional)
- Powdered sugar
Directions
- STEM and CORE about 10 largest strawberries from 1 package (16 ounces) strawberries.
- SLICE cored strawberries horizontally into thick discs and SET ASIDE.
- STEM and CORE and CHOP remaining strawberries.
- PLACE chopped strawberries into a medium bowl.
- ADD 1 tablespoon maple syrup and ADD 1 teaspoon lemon juice.
- TOSS to combine and SET ASIDE chopped strawberries.
- PLACE 1 cup all-purpose flour into a medium bowl.
- ADD 2 tablespoons golden flaxseed meal.
- ADD 1 tablespoon baking powder.
- ADD 1 – 2 teaspoons matcha powder.
- STIR to combine and SET ASIDE flour mixture.
- POUR 1 cup oat milk into a small bowl.
- ADD 2 tablespoons maple syrup.
- ADD 1 teaspoon vanilla extract.
- STIR to combine.
- ADD milk mixture to flour mixture and STIR until thoroughly combined.
- SET ASIDE pancake batter.
- PREHEAT a nonstick skillet to medium-low heat.
- DIP 1 sliced strawberry into pancake batter and TURN to COAT evenly.
- PLACE dipped strawberry into prepared skillet and COOK until bubbles begin to appear on surface.
- FLIP and COOK until bubbles begin to appear on surface.
- TRANSFER to a plate and REPEAT with remaining sliced strawberries.
- GARNISH with prepared chopped strawberries.
- GARNISH with 1/4 cup chopped pecans (optional).
- GARNISH with powdered sugar.
- SERVE immediately.
