Matcha pancakes

Combining my two favourite breakfast menu items in one recipe: fluffy pancake and matcha latte. The recipe is made vegan, using plant-based milk and butter and one secret ingredient: aquafaba (whipped chickpea water) to create that fluffy, airy texture.

The matcha I used is from MatchaTheGreenGold, using this link you’ll get 10% off your purchases!

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 tsp per serving should be enough.

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Matcha pancakes

Matcha Pancakes


  • Total Time: 20 minutes
  • Yield: 2 1x

Description

Combining a basic pancake recipe with matcha powder to create a vibrant green colour and claim your consistent energy for the day!


Ingredients

Units Scale
  • 1 cup all-purpose flour (~125g)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp sugar (can be substituted with mashing a ripe banana)
  • 2 tsp matcha powder
  • 100 ml aquafaba (whipped chickpea water)
  • 100 ml plant milk
  • oil or plant butter
  • fresh or frozen fruits of choice
  • 2 tbsp coconut yogurt (or other plant yoghurt of choice)

Instructions

  1. Combine all the dry ingredients (flour, baking powder, salt, sugar and matcha powder). Sift the matcha powder to avoid clumps. Mix well.
  2. Whip the chickpea water with a hand blender or a stand blender for 1 minute or until foam increases.
  3. Add the whipped chickpea water and plant milk to the dry mixture. Mix well until all ingredients are incorporated. Add more milk if needed to reach the desired consistency.
  4. In a pan on medium heat, add oil or plant butter.
  5. Add about 3 tbsp of the batter to the pan, scroll the pan around so that the batter is distributed evenly.
  6. When bubbles appear on the surface of the pancakes, flip the pancake and repeat the steps to finish the batter.
  7. Stack the pancakes on top of each other or lay them flat on a plate.
  8. Add 1 tbsp of yogurt and fruit toppings for each serving. Enjoy!

Notes

I used stewed frozen strawberries as a topping. To make this: add frozen strawberries to a pot on medium heat, mix for about 5 minutes until the berries soften and are cooked through, add a bit of water if needed. 

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Cuisine: American, Fusion, Japanese

Keywords: breakfast series, matcha, vegan

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1 Comment

  1. Wow!

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