The Best Fluffy Vegan Matcha Pancakes
Made with simple ingredients like whole wheat flour, matcha powder, and soy milk, these fluffy vegan matcha pancakes come together in no time and are simply delicious. Make them on a lazy Sunday for brunch, treat your guests, or enjoy as a holiday treat—vegan, oil-free, refined sugar-free, nut-free, and made with only plant-based ingredients.
Equipment
- 1 Skillet
Ingredients
- 1 ½ cups whole wheat flour can also use all-purpose flour as a 1:1 substitute
- 1 tablespoon matcha powder
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 2 tablespoons granulated sweetener of choice maple crystals, coconut sugar, etc.
- 1 ½ cups unsweetened soy milk any plant-based milk will work.
- coconut yogurt fresh fruit, and pure maple syrup to top
Instructions
Mix Dry Ingredients:
- In a large bowl, whisk together the whole wheat flour, matcha powder, baking powder, sea salt, and sweetener until everything is well combined.
Add Wet Ingredients:
- Pour in the unsweetened soy milk (or any plant-based milk of your choice) and stir until just combined. Be careful not to overmix—the batter should be a little lumpy.
Heat the Pan:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of vegan butter or cooking spray.
Cook the Pancakes:
- Pour about ¼ cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles start to form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes on the other side, until golden brown.
Serve:
- Stack your pancakes and top with coconut yogurt, fresh fruit, and a drizzle of pure maple syrup.
Tried this recipe?Let us know how it was!