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Fluffy, soft, with the eye-catching natural green tea colour, these Vegan Matcha Pancakes are one of my favourite things to enjoy as snacks or weekend breakfasts!
Pancakes are one of those things deemed as comfort food, at least for Sunday breakfasts. And my personal favourite/go-to option is usually these Vegan Gluten-free Pancakes.
But now and then I want to change the flavour, hence we got these beautiful Vegan Matcha Pancakes in front of us. (I mean, in the photos.)
As an Asian, matcha has always been one of my favourite flavours to enjoy in every kind of food. The natural, gentle bitterness from the matcha is just like the bittersweet taste in chocolate, keeping me wanting it.
I’ve shared a few matcha-flavoured recipes before, like Matcha White Chocolate Sandwich Cookies, Matcha Azuki Bean Overnight Oats, and Matcha Granola Bars. So when I was thinking about making pancakes, the thought of “Matcha” them just came to my mind.
What’s special about these Vegan Matcha Pancakes?
- These matcha pancakes are super fluffy, made with oat flour and almond flour.
- Gluten-free (just make sure you check all allergens) and vegan
- Only 10 ingredients are in these pancakes
- Super easy to put together
- Freezer-friendly, aka meal-prep best friends
Ingredients You Need for Matcha Pancakes
You only need these 10 ingredients to make these delicious matcha pancakes:
- Unsweetened soy milk
- Apple cider vinegar
- Gluten-free oat flour
- Almond flour
- Matcha powder
- Baking powder
- Salt
- Unsweetened applesauce
- Maple syrup
- Vanilla extract
For substitutions, please take a look at “Questions You Might Have” section and the recipe card down below.
How to Make Vegan Matcha Pancakes
- First, make the “buttermilk”: In a small bowl or a jar, mix the soy milk and apple cider vinegar. Set it aside to set for a few minutes.
- Then mix the dry ingredients: In a large mixing bowl, add oat flour, almond flour, matcha powder, baking powder, and salt. Use a whisk or a fork to mix them together.
- And then mix the wet ingredients: Add the apple sauce, maple syrup, and vanilla extract to the buttermilk mixture. Use a whisk to mix them together evenly. You can also do this in a blender to blend for 10–15 seconds.
- Finally, combine the wet and dry ingredients: Pour the wet mixture into the dry one. Use a whisk or a fork to mix everything together evenly until no flour can be seen.
- Time to cook the pancakes: Place a non-stick frying pan over medium heat. Once the pan is hot, pour about 60ml (1/4 cup)**** of the batter onto the pan for each pancake (can use a scoop or pour the batter in a big jar for easier usage). Don’t overcrowd the pan to leave some space for flipping. Cook the first side for 3–4 minutes. Flip to cook on the other side for 2–3 minutes until two sides are dry/cooked through. Turn down the heat a little bit if it gets too brown.
- For serving: Transfer cooked pancakes on to serving plates and enjoy with any toppings you like! I personally like to add more maple syrup, desiccated coconut, and banana slices.
How to Store and reheat these Vegan Matcha Pancakes
Let the pancakes cool down and store them in a container in the fridge for 3 days. They are freezer-friendly too. So you can make a bigger batch and store the cooled pancakes in a freezer bag, spreading out without layering together. They can last for about 2 weeks in the freezer.
How to Reheat the Pancakes
If the pancakes are frozen, let them defrost at room temperature for a few minutes. Then reheat them in the oven at 175 °C (350 °F) for 5–8 minutes.
Tips for Success
- Weight your ingredients. Weighing is always a better way for precision, especially when it comes to flour.
- Use measuring spoons for light-weight ingredients. Since most kitchen scales are not designed to have decimal and not as sensitive as commercial ones, measuring spoons will be better choices when it comes to light-weight ingredients, like salt and baking powder.
- Use the spoon and level method when using cups and measuring spoons. Don’t overpack or loosely fill the cups or spoons on purpose if not specified.
- Don’t over mix. Over mixing can often cause toughness in the final product. So just mix until all ingredients are combined.
Questions You Might Have
I don’t have apple cider vinegar, can I use other vinegar or another substitution?
If you don’t have apple cider vinegar, you can also use lemon juice or white wine vinegar.
Are there other substitutions for applesauce?
I’d say stick to applesauce for the best result. (See here How to Make Applesauce) But if you don’t mind some banana taste in your pancakes, you can try to use mashed banana (same weight) to replace applesauce in this vegan matcha 0pancake recipe.
What kind of matcha should I use?
I’d say use the pure, and high-quality matcha powder to get the best flavour. My go-to is usually either the matcha powder from Japan or from Tawan.
Final Words
Final Words
These matcha pancakes are so fluffy and tasty, with the gentle matcha note surrounding in the mouth. The easiest way to enjoy them is by simply drizzling them with some maple syrup and a handful of desiccated coconuts.
I’ve made these for Mr. J (my British partner), and he likes them a lot too. So I hope this can serve as some kind of testimony!
I hope you will like these vegan matcha pancakes as much as I do. Let me know your thoughts by commenting down below or tagging me on Instagram! (@barrelleaf)
Love, — Nora
More Vegan Recipes:
- Vegan Lemon Blueberry Muffins (Gluten-free)
- Vegan Blueberry Oat Breakfast Bars
- Vegan Peanut Butter Waffles
Vegan Matcha Pancakes (Gluten-free)
Ingredients
- 120 ml unsweetened soy milk, *
- 1/2 tsp apple cider vinegar, **
- 80 g gluten-free oat flour, 5/6 cup (~13 Tbsp)
- 18 g almond flour, a slightly heaping 1/6 cup
- 4 g matcha powder
- 1/2 Tbsp + 1 tsp baking powder
- A pinch of salt
- 60 g applesauce, unsweetened ***
- 40 g maple syrup, or palm syrup or agave syrup
- 1/2 tsp vanilla extract
Instructions
- Make the buttermilk: In a small bowl or a jar, mix the soy milk and apple cider vinegar. Set it aside to set for a few minutes.
- Mix the dry ingredients: In a large mixing bowl, add oat flour, almond flour, matcha powder, baking powder, and salt. Use a whisk or a fork to mix them together.
- Mix the wet ingredients: Add the apple sauce, maple syrup, and vanilla extract to the buttermilk mixture. Use a whisk to mix them together evenly. You can also do this in a blender to blend for 10–15 seconds.
- Combine the wet and dry ingredients: Pour the wet mixture into the dry one. Use a whisk or a fork to mix everything together evenly until no flour can be seen.
- Cook the pancakes: Place a non-stick frying pan over medium heat. Once the pan is hot, pour about 60ml (1/4 cup)**** of the batter onto the pan for each pancake (can use a scoop or pour the batter in a big jar for easier usage). Don't overcrowd the pan to leave some space for flipping. Cook the first side for 3–4 minutes. Flip to cook on the other side for 2–3 minutes until two sides are dry/cooked through. Turn down the heat a bit if it gets too brown.
- Serve: Transfer cooked pancakes on to serving plates and enjoy with any toppings you like! I personally like to add more maple syrup, desiccated coconut, and banana slices.
Video
Notes
- *Soy milk: You can try to use almond milk or oat milk as a soy-free substitution. But in my experiences, soy milk works best in this recipe.
- **Apple cider vinegar: You can also use lemon juice to replace apple cider vinegar.
- ***Applesauce: For the best result, I’d recommend sticking to applesauce (it’s very easy to make. See How to Make Applesauce) If you like, you can use mashed bananas. Just keep in mind that the final pancakes will have a banana-y taste. Also, the final pancakes will taste slightly sweeter due to the natural sweetness in bananas.
- ****Pancake sizes: If using 60 ml (1/4 cup) batter per pancake, this recipe makes about 8 small pancakes. But feel free to change the size into what you want.
- Storage: Let the pancakes cool down and store them in a container in the fridge for 3 days. They are freezer-friendly too. Put the cooled pancakes in a freezer bag, spreading out without layering together. They can last for about 2 weeks in the freezer.
- Reheating: If the pancakes are frozen, let them defrost at room temperature for a few minutes. Then reheat them in the oven at 175 °C (350 °F) for 5–8 minutes.
