Vegan Matcha Pancakes
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 vegan egg
Perf for any season
Non vegan approved
Eat Drink Shrink
5 minPrep Time
10 minCook Time
15 minTotal Time
- 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
- Combine together flour, sugar, matcha powder, baking powder, and salt in a mixing bowl.
- Combine the almond milk, lemon juice, extract, whisk to combine, and pour into dry.
- Combine until just incorporated. Allow to rest for 5 minutes.
- Pour about ½ cup of batter onto a nonstick pan or griddle over low/medium heat.
- When the top begins to bubble, flip the pancake and cook until golden.
- Serve warm with maple syrup, coconut whip and fruit.