INGREDIENTS

• • 1 cup flour
• • 2 tsp baking powder
• • ¼ tsp salt
• • 1 Tbsp Aiya Culinary Grade Matcha
• • 1 egg
• • 2 tsp vanilla extract
• • 2 Tbsp olive oil
• • 1 cup + 1 Tbsp cashew milk
• • 1 handful white chocolate chips (optional)

DIRECTIONS

• 1. Whisk together the dry ingredients.
• 2. Make a well in the center of your dry ingredients and add the wet ingredients.
• 3. Whisk briefly until just combined, being careful not to over-mix. Your batter should still have some small clumps of flour.
• 4. If you’d like to add white chocolate chips to your pancakes, add a handful now and briefly stir again.
• 5. Lightly grease a small pan with oil and heat on medium-low.
• 6. Once the pan is hot, transfer 2-3 spoonfuls of batter onto the center of the pan, spreading the batter with the back of the spoon.
• 7. Cook for about 1 minute, until small bubbles start to rise to the surface and burst.
• 8. Flip and cook for another minute, until the edges are lightly golden brown.
• 9. Top with more white chocolate chips, honey, butter, and enjoy!