Description
Ingredients
Units
Scale
Dry ingredients
- 1 cup oat flour (~125g)
- 2 tsp baking powder
- 2 tbsp vegan protein powder (optional, for a high-protein option)
- 1/2 tsp salt
- 1 tbsp sugar (can be substituted with mashing a ripe banana)
- 2 tsp matcha powder
Wet ingredients
- 250 ml soy milk
- 1 tbsp lime juice
To cook
- oil or plant butter
- fresh or frozen fruits of choice *
- 2 tbsp 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.
- 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 1/4 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!
Notes
I used persimmon for the fruit topping as it's in season. You can use strawberry, mango, blueberry, bananas, or other fresh/frozen fruits to top!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: stovetop, frying
- Cuisine: American, Fusion, Japanese