Blueberry Matcha Pancakes

Servings: Servings: 1
Time: 10-15 minutes



  • 1 cup Bob’s Red Mill Paleo Pancake Mix (or similar)
  • 2 flax eggs (2 Tbsp. flaxseed meal mixed with 2 ½ Tbsp. water)
  • 1 Tbsp. coconut oil (melted)
  • ¼ c. milkadamia Unsweetened Vanilla
  • 1 tsp. Mizuba Organic Culinary Matcha
  • 1 handful fresh blueberries
  • Zest from ½ lemon
  • Optional: coconut flakes (and more blueberries!) for topping


  1. Combine flaxseed eggs, coconut oil, milk substitute, lemon zest, and matcha in a medium bowl. Whisk until integrated. (The matcha might not look fully integrated — that’s OK! It will later.)
  2. Add pancake mix to wet ingredients, and gently integrate with a spoon. Some clumps are OK!
  3. Heat a nonstick pan on medium-low heat, and add ⅓ of the batter. While the pancake is beginning to cook, dot the bottom of the pancake with blueberries.
  4. Use a spatula to check the bottom of the pancake after a minute or two. When it’s golden brown, flip it to cook the other side. Repeat this process for all three pancakes. (Or cook them all at once! Up to you.)
  5. Top with fresh blueberries, coconut flakes, and any other toppings your heart desires.

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Berry Banana Bread

Mango Matcha Chia Pudding