Name: Vegan Matcha Pancakes (Gluten-Free, High-Protein)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup oat flour (~125g); 2 tsp baking powder; 2 tbsp vegan protein powder (optional, for a high-protein option); ½ tsp salt; 1 tbsp sugar (can be substituted with mashing a ripe banana); 2 tsp matcha powder; 250 ml soy milk; 1 tbsp lime juice; oil or plant butter; fresh or frozen fruits of choice *; 2 tbsp coconut yogurt (or other plant yogurt of choice)

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These Vegan Matcha Pancakes combine my two favourite breakfast menu items in one recipe: fluffy pancake and matcha latte. They are fluffy, comforting with green tea flavors, and topped with creamy coconut yogurt and fruit!

These vegan matcha pancakes are a feast for the eyes and the taste buds. Their fluffy texture is complemented by the matcha's subtle bitterness, creating a harmonious balance of flavors.

As you take a bite, you are greeted with a burst of green tea flavor that is both refreshing and comforting. The matcha adds a unique depth to the pancakes, elevating them from a simple breakfast dish to a gourmet treat.

Topped with a drizzle of maple syrup or creamy coconut yogurt, these pancakes are a delightful fusion of Japanese and American cuisine. These pancakes are not just a breakfast food; they're a treat for the senses, a warm hug on a lazy morning, and a reminder that simple pleasures can bring immense joy.

For more breakfast recipes, check out Protein Pancake Bowl, Double Chocolate Baked Oats, and Miso Savory Oats!

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Health benefits of matcha
Ingredients
Instructions
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Health benefits of matcha

Matcha is a green tea powder that originated from Japan that has skyrocketed in popularity. Matcha has a unique nutritional profile that presents so many health benefits:

High in antioxidants and caffein
High in vitamin C, selenium, chromium, zinc and magnesium and vitamins
Boosts metabolism and helps you maintain consistent energy throughout the entire day

For this recipe, I recommend using premium or ceremonial grade matcha for the optimal taste and health benefits. Lower quality matcha has a bitter taste, whereas premium and ceremonial grade ones have a rich, earthy flavour that can be incorporated into your breakfast oatmeal or latte. A small amount goes a long way, 1 teaspoon per serving should be enough.

Ingredients

Dry ingredients

1 cup oat flour (~125g)
2 teaspoon baking powder
2 tablespoon vegan protein powder (optional, for a high-protein option)
½ teaspoon salt
1 tablespoon sugar (can be substituted with mashing a ripe banana)
2 teaspoon matcha powder

Wet ingredients

250 ml soy milk
1 tablespoon lime juice

To cook

oil or plant butter
fresh or frozen fruits of choice *
2 tablespoon coconut yogurt (or other plant yogurt of choice)

Instructions

Combine all the dry ingredients (flour, baking powder, salt, sugar and matcha powder). Sift the matcha powder to avoid clumps. Mix well.

Combine the soy milk and lime juice. Let sit for 1 minute until curdle. This will be your vegan buttermilk.

Make the buttermilk with soy milk and vinegar

Add the vegan buttermilk to the dry mixture. Mix well until all ingredients are incorporated. Add more milk if needed to reach the desired consistency.

In a pan on medium heat, add oil or plant butter.

Add about ¼ cup of the batter to the pan, scroll the pan around so that the batter is distributed evenly.

When bubbles appear on the surface of the pancakes, flip the pancake and repeat the steps to finish the batter.

Stack the pancakes on top of each other or lay them flat on a plate.

Add yogurt and fruit toppings for each serving. Enjoy!

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!