Vegan Matcha Pancakes

Posted by in Breakfast, Matcha, Pancakes | 3 comments















Hello & Happy Saturday!!





I’ve created countless matcha concepts, but sadly, pancakes I wasn’t a fan of. I tried with whole wheat, and for whatever reason I just didn’t take to them. That being said, I wanted to revisit this staple concept as I’ve been using a full proof pancake base! 


Honestly, pancakes are one of the easiest concepts to throw together. However, when it comes to vegan pancakes I have come across some complete duds! typically when you’re compensating for a lack of egg to serve as a binder, the batter can easily become oversaturated. That leaves the batter unable to cook all the way thru and you’re just left with a soggy mess. However, this base always works! 


Needless to say, the today the vegan Matcha Pancakes were reborn! lol 









What I love about these pancakes is everything! They are quick, easy, light, fluffy, pack matcha, you can even throw in spinach, made with staple ingredients, no oil, no vegan egg, you could do whole wheat flour if desired, perf for any season, feature classic coconut whip, and non vegan approved!



If you love all things matcha, then this recipe for Matcha Pancakes is for you!










Why this recipe is great: 





No oil

No vegan egg

Aesthetic appeal 

Perf for any season 

Non vegan approved 




































Serves 2

Vegan Whole Wheat Matcha Pancakes

5 minPrep Time

10 minCook Time

15 minTotal Time

Save RecipeSave Recipe

5 based on 1 review(s)


  • 1 Cup flour 
  • 2 tbsp organic sugar
  • 1 Tablespoon Baking powder
  • ½ Teaspoon Salt
  • 1 Cup Almond milk
  • 1 tbsp matcha powder (I used Tenzo tea)
  • 1 tsp vanilla extract or almond extract
  • 1 tbsp lemon juice


  1. Combine together flour, sugar, matcha powder, baking powder, and salt in a mixing bowl.
  2. Combine the almond milk, lemon juice, extract, whisk to combine, and pour into dry.
  3. Combine until just incorporated. Allow to rest for 5 minutes.
  4. Pour about ½ cup of batter onto a nonstick pan or griddle over low/medium heat.
  5. When the top begins to bubble, flip the pancake and cook until golden.
  6. Serve warm with maple syrup, coconut whip and fruit.












Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

I agree to have my personal information transfered to MailChimp ( more information )

*Full discount code provided post email confirmation!


  1. I would love to add some protein powder to these. How would I add it? Subbing out some of the flour? Adding more liquids? Thanks so much!! I really look forward to making these!! ? ??
    • Hi Cassandra! I would take out a little bit of flour and if the texture is too dry you can always add more almond milk. Let me know how the recipe turns out!
  2. These are delicious! I’ve made this recipes twice in the last three days using whole wheat flour - first with Matcha and then without - both times they were a hit. Curious what the purpose of the lemon is. Thx!

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

This site uses Akismet to reduce spam. Learn how your comment data is processed.