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: (organic cane sugar, SUCANAT (sugar cane natural), date sugar, maple sugar, or coconut sugar.
- 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 powder time to react which gives you fluffy pancakes.
- Once the pan is ready pour 1/4 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