Healthy vegan matcha pancakes are high in antioxidants, super fluffy, and delicious! Made with just 6 ingredients and oil-free, a great way to get some green into your diet.
Matcha powder is known for its grassy taste and vibrant green color. It’s also a popular addition to smoothies, desserts, and overpriced matcha lattes. But, I think the best way to enjoy matcha is by making a great vegan pancake recipe.
Enjoy these vegan matcha pancakes topped with vegan whipped cream, fresh mangos, or ripe banana for a great mixture of sweet and earthy.
Let’s do it!
What Is Matcha?
Are Matcha Pancakes Healthy?
Yes! Matcha is high in antioxidants, boosts brain function, and helps to speed up your metabolism which can lead to weight loss.
Check out this more thorough article on the health benefits of matcha.
Ingredients You’ll Need
- Flour: whole wheat pastry flour or organic unbleached flour are my personal preference. They’re great for making fluffy vegan pancakes. You could also whole wheat flour or fine oat flour as well.
- Baking Powder: you need baking powder so the pancakes will rise. Use low-sodium if possible, but regular works just fine.
- Dry Sweetener: organic cane sugar, Sucanat, date sugar, maple sugar, coconut sugar, and Turbinado cane sugar are all good options.
- Non-dairy Milk: use any unsweetened dairy-free milk you prefer. Almond milk and soy milk are great.
- Lemon Juice: this is the acid in the recipe when combined with the milk creates a vegan “buttermilk.” It also adds a nice bright flavor that works beautifully with the matcha. Apple cider vinegar and white vinegar are good options if you don’t have lemon juice.
How To Make Vegan Matcha Pancakes
Start by whisking the lemon juice and almond milk together in a bowl until bubbles form. Then allow the mixture to sit for 5-6 minutes. This will give it time to create vegan “buttermilk.”
Whisk or stir everything together until just combined then allow the batter to rest for 5 minutes. This gives the lemon juice in the milk and baking soda time to react which gives you fluffy pancakes.
Preheat a non-stick pan or griddle over medium heat. Once the pan is ready pour ¼ cup of pancake batter into the pan.
Let the pancakes cook until the top starts to bubble, usually about 1 minute. Flip the pancakes and then cook for another 45 seconds to 1 minute.
You can brighten up Sunday brunch with this delicious recipe!
Tips For Making Perfect Vegan Matcha Pancakes
- Don’t overmix the batter.
- Cook your pancakes over medium heat and be sure and let the pan completely heat up before making your first pancake.
- When the pancakes form little bubbles on top, it’s time to flip.
More Amazing Vegan Pancake Recipes
I hope you enjoy Healthy Vegan Matcha Pancakes. Please leave a comment below with a star rating. And, don’t forget to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!Print
Healthy vegan matcha pancakes are high in antioxidants, super fluffy, and delicious! Made with just 6 ingredients and oil-free, they’re a great way to get some green into your diet.
- 1 cup unsweetened non-dairy milk
- 1 tablespoon real lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat pastry flour
- 1 tablespoon matcha powder
- 1 tablespoon dry sweetener (see notes below)
- 1 tablespoon baking powder
- vegan coconut whipped cream
- diced mango
- sliced strawberries
- pure maple syrup
- Preheat a nonstick pan over medium heat.
- To a small bowl or large measuring cup add all of the wet ingredients, briskly whisk until bubbles form on top, and set aside for 5 minutes.
- Add all of the dry ingredients to a mixing bowl and whisk until well combined.
- Pour the milk into the flour mixture and whisk until the batter is smooth, but leaving a few lumps. Let the batter rest for 5 minutes. This gives the lemon juice in the milk and baking soda time to react which gives you fluffy pancakes.
- Once the pan is ready pour ¼ cup of pancake batter into the pan. As the pancakes begin to cook the top will start to bubble. Flip the pancakes and then cook for another 45 seconds to 1 minute.
- Top with Vegan Coconut Whipped Cream and chopped mangos.
Don’t overmix the batter.
Cook your pancakes over medium heat and be sure and let the pan completely heat up before making your first pancake.
When the pancakes form little bubbles on top, it’s time to flip.
Leftover matcha pancakes can be stored in the refrigerator in an airtight container for up 1 one week or in the freezer for 1 month.
- Serving Size: 2 pancakes
- Calories: 190
- Sugar: 3.3 g
- Sodium: 68.1 mg
- Fat: 2 g
- Carbohydrates: 38.6 g
- Fiber: 8.4 g
- Protein: 5.8 g
- Cholesterol: 0 mg
Keywords: vegan matcha pancakes, easy vegan breakfast recipes, plant-based breakfast recipes, vegan pancakes, vegan pancake recipes, oil-free