Matcha Pancakes

• 1 cup Nuttelex Original Almond Milk
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 cup plain all purpose flour
• 1 tbsp matcha
• 2 tbsp white sugar
• 3 tsp baking powder
• sprinkle salt
• Nuttelex Original Spread

For topping

• Coconut yoghurt
• Fresh strawberries
• Icing sugar
• Maple Syrup

1. Combine the almond milk, vanilla and vinegar into a large bowl and whisk well to combine. Set aside.
2. In a separate bowl, add in the flour, sift in the matcha and add in the sugar, baking powder and salt. Whisk well.
3. Add the dry ingredients into the wet mix and whisk until smooth.
4. Heat a fry pan over medium heat and add in a dollop of the original spread and swirl to coat the surface of the pan.
5. Add in about ¼ - 1/3 cup of the batter to form each pancake. Allow to cook for 2-3 minutes, flip and cook for an additional 1-2 minutes. Repeat until all of the batter has been used.
6. Transfer to a plate, top with coconut yogurt, strawberries, icing sugar and maple syrup.