If you know me, you know that I love to drink matcha every morning. So, I thought why just drink matcha when I can eat it too? These Vegan Matcha Pancakes are hot, sweet, and green. And the amazing thing is that you can lick the remaining batter from the bowl without having the anxiety that there is raw egg. The Vegan Matcha Pancakes are full of fiber, antioxidants, and caffeine. It’s my favorite energizing breakfast!
Matcha – green, energizing, antioxidant rich, and calming.
GF Flour – I used a gluten-free AP flour mix from the store. Use your favorite one, although I wouldn’t use one that’s very flavorful (for example, quinoa or chestnut flour). Oat flour could also be nice to use.
Baking Powder – this gives the pancakes a bit of puffiness.
Coconut Sugar – a lower glycemic index.
Coconut Oil – adding this into the pancake mix helps make it easier to flip without using too much oil in the pan. Also the coconut-matcha combo is beautiful.
Dairy-free milk – creates the perfect consistency for the batter and adds a fuller taste than using water.
Vanilla extract – you can do without this, but I think it makes it taste even more amazing. I love coconut and vanilla together!
Sea Salt – This brings out the sweet flavors. In any sweet recipe, adding salt emphasizes the sweet.Print
Vegan Matcha Pancakes
stack of mean and green pancakes. sweet, gluten-free, dairy-free + vegan.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 6 pancakes 1x
- 1 cup of gluten-free flour
- 1 flax egg (1 tbsp flax meal mixed in 3 tbsp water)
- 2 tsp of matcha whisked in 6 tsp water
- 2 tsp baking powder
- 2 tbsps of coconut sugar
- 1 tbsp of coconut oil
- 1 cup of dairy-free milk (I used rice)
- 1 tsp of vanilla extract
- 1 dash of seasalt
- Mix all of the dry ingredients together and set aside.
- Prepare flax egg in a separate bowl. Stir and let sit.
- Prepare matcha in a separate bowl. Whisk with a bamboo whisk or fork until the clumps are gone. Set aside.
- Pour the dairy-free milk, flax egg, and vanilla extract into a bowl and stir.
- Pour the matcha mixture into the bowl and stir, then set aside.
- Heat a little amount of coconut oil into a pan on medium-high heat.
- Pour the batter into the pan for about 2 seconds (or to desired size).
- Cook for about a minute or two (until the edges seem to be a little cooked).
- Put the spatula underneath the edges (I kind of trace it first). Then, flip the pancake quickly and cook the other side.
- Keep repeating this method until all of the pancakes are cooked. Add matcha powder, maple syrup, and/or coconut oil.
If you don’t have a bamboo whisk, make sure the water is hot if you are mixing the matcha with a fork. Use barely any coconut oil in the pan (I recommend using a non-stick pan). There should be enough, but not too much because it will increase the chance of the pancake burning. To create a nice, round shape you can lift up the pan and turn the pan in a circle motion and then set it back down. The pancakes are amazing with some maple and matcha powder. Even better with some melted coconut oil between the stack. ☺️
Keywords: matcha, matcha pancakes, pancakes, vegan pancakes, vegan, gluten-free, dairy-free, vegan matcha pancakes
If you liked the vegan matcha pancakes, you might like the perfect açaí bowl for breakfast too! ☺️