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!
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.
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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.