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RECIPE
12 INGREDIENTS4 STEPS20MIN

Vegan Avocado Matcha Pancakes

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Feeling breakfast adventurous? How about fully vegan, fluffy green pancakes?
20MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 cup
Oat Flour
1/2
Avocado , ripe
1 Tbsp
Coconut Vinegar
1/4 tsp
Baking Powder
1 Tbsp
1 pinch
1/2 cup
Non-Dairy Milk
to taste
Coconut Oil
to taste
Coconut Cream
(optional)
to taste
Pumpkin Seeds
(optional)

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Nutrition Per Serving

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CALORIES
473
FAT
13.8 g
PROTEIN
15.0 g
CARBS
77.2 g

Author's Notes

If you don’t have oat flour, you can easily just make it at home by just placing 1 cup of oats into your blender and process until they turn into flour!

Cooking Instructions

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Step 1
Place Oat Flour (1 cup), Avocado (1/2), Coconut Vinegar (1 tablespoon), Baking Powder (1/4 teaspoon), Maple Syrup (1 tablespoon), Vanilla Extract (1/4 teaspoon), Salt (1 pinch), Matcha Powder (1/4 teaspoon), and Non-Dairy Milk (1/2 cup) into your blender.
Step 2
Process until creamy.
Step 3
Grease a non-stick pan with Coconut Oil (to taste) and heat over medium heat. Scoop 1/4 cup of batter into the pan and spread into a circle, not too thin. Cook for 3 to 4 minutes on each side or until a spatula easily slides underneath to flip. Repeat until all the batter is used up.
Step 4
Top it off with Coconut Cream (to taste) and Pumpkin Seeds (to taste), serve and enjoy!

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Nutrition Per Serving
Calories
473
% Daily Value*
Fat
13.8 g
18%
Saturated Fat
2.3 g
12%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
77.2 g
28%
Fiber
12.7 g
45%
Sugars
8.6 g
--
Protein
15.0 g
30%
Sodium
79.9 mg
3%
Vitamin D
--
--
Calcium
206.3 mg
16%
Iron
5.1 mg
28%
Potassium
660.2 mg
14%
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