Matcha has been all the craze in the last couple of years. I have to say, I’m totally on board too! I love the kick of steady energy that matcha provides, and I love all of the fun ways it can be incorporated into recipes. For example, these vegan matcha pancakes!
Matcha pancakes are really not too different from regular pancakes. However, you definitely want to get the right ratio of matcha. Matcha can taste quite bitter if you overdo it. I have tried making these pancakes in a couple of different variations, and this one is my favorite. You’ll get soft and fluffy vegan pancakes, with a subtle taste of matcha and a boost of energy.
When first making this recipe, I was not sure if the effect of the caffeine in matcha would still be felt when the matcha was baked into food, instead of made into a drink. However, baked or drank, you can still get the effects and benefits.
I made these specific matcha pancakes with whole wheat flour. If you prefer them to be gluten free, you can easily swap the whole wheat for a gluten free flour of choice. I have personally tried this recipe with oat flour, so I can say that it’s a great substitute.
Tip: if you don’t have oat flour, you can make your own by blending oats in a blender. You can buy oats cheaply in bulk, so I prefer this cheap and easy option to actually buying oat flour.
- 1 cup whole wheat flour or GF flour alternative
- 1 tbsp ground flax
- 1/2 tbsp matcha powder
- 2 tbsp coconut sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 1/2 tbsp coconut oil
- 1 tsp vanilla
- Make your flax egg (1 tbsp flax + 3 tbsp water).
- Make your “buttermilk” (almond milk + apple cider vinegar).
- Set both aside for about 5 minutes.
- In a separate large bowl, mix your dry ingredients. This is the flour, sugar, matcha, baking powder, and salt.
- Combine them to the flax egg and buttermilk.
- Add the vanilla and coconut oil. It helps if you blend everything with a hand mixer.
- For each pancake, add a little bit of coconut oil to a frying pan and add about about 1/4 cup pancake batter. Cook for several minutes and then use a spatula to flip and cook for several more minutes.
- Do this again for every pancake. This recipe makes about ten pancakes.
- Top your pancakes with your favorite toppings. I topped mine with vanilla coconut yogurt, raspberries, chia seeds, and pumpkin seeds.
With matcha pancakes, I don’t like to add anything too sweet, so that it doesn’t take away from the matcha taste. I find that coconut yogurt and raspberries make for a great topping. I also added chia and pumpkin seeds for some added crunch. Feel free to drizzle some maple syrup or agave, if you need a little bit more sweetness!
For more vegan breakfast recipes, try these vegan crepes.