Matcha & Kefir Gluten-Free Pancakes / Waffles

Prep Time: X minutes | Cook Time: X minutes | Total Time: X minutes

Servings: ~ 60 mini pancakes (Single serving - for kids: ~3+ pancakes) | Calories: TBD kcal

Instructions

Grab all supplies and ingredients. Wash hands prior to handling any ingredients.
In a large bowl, add the entire package of pancake mix, milled seed mixture and matcha powder. Stir to combine, then set aside.
In a separate smaller bowl, whisk together the organic free-range eggs, kefir, vanilla extract and 1/2 cup of maple syrup.
Food Safety Tip: Be sure to thoroughly wash hands with soap and water after cracking open raw eggs, and clean any work surfaces with soapy water that raw egg may have touched. Click here to learn why.
A Note About Egg Consumption: It is considered safe to consume a maximum of between 6-7 eggs per week, for most healthy individuals. Click here for more info.
Slowly add the wet ingredients to the dry ingredient bowl and whisk until o clumps remain.
In a skillet, on medium heat, add coconut oil spray OR 1tsp of coconut oil OR grass-fed butter and let melt.
Add approximately five dollops of batter (spaced out to make 5 mini pancakes) to the pan using a tablespoon. Flip the pancake once bubbles begin to appear on the surface and edges are browning. Approximately 3 minutes.
Flip and cook for another 1-2 mins (based on the desired browning).
Serve warm with your choices of maple syrup, fruit, a sprinkle of organic icing sugar and/or coconut whipped cream for an extra special treat.

FREEZING INSTRUCTIONS

Let all pancakes cool to room temperature, set on a cookie sheet lined with a silicone baking sheet and freeze flat in freezer for minimum 1hr before transferring to freezer-safe containers (i.e. Stasher silicone bags OR Glasslock containers)