Vegan Matcha Pancakes Recipe

Fluffy, vibrant green pancakes made entirely without eggs or dairy, perfectly balanced with the earthy notes of ceremonial grade matcha.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American, Fusion

Calories: 280

Ingredients Method Notes

Ingredients

Dry Ingredients

1.5 cups All-Purpose Flour
2 tbsp Granulated Sugar
2 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Ceremonial Grade Matcha Powder Sifted
0.25 tsp Salt

Wet Ingredients

1.5 cups Unsweetened Soy Milk or Almond Milk Warmed slightly
1 tsp Apple Cider Vinegar
2 tbsp Melted Coconut Oil Plus extra for greasing
1 tsp Vanilla Extract

For Serving

As needed Maple Syrup
Optional Fresh Berries

Method

Instructions

Prepare the vegan buttermilk: In a small bowl, combine the plant milk and apple cider vinegar. Set aside for 5-10 minutes until slightly curdled.
In a large bowl, whisk together all the dry ingredients (flour, sugar, baking powder, baking soda, sifted matcha powder, and salt) until thoroughly combined and evenly green.
Add the melted coconut oil and vanilla extract to the thickened vegan buttermilk. Whisk briefly.
Pour the wet mixture into the dry ingredients. Gently fold until just combined. Do not overmix; a few small lumps are acceptable for fluffy pancakes.
Heat a lightly oiled griddle or non-stick skillet over medium heat. Once hot, pour 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another 1-2 minutes until golden brown underneath and cooked through. Serve immediately topped with maple syrup and fresh berries.

Notes

For the best color and flavor, use high-quality, ceremonial grade matcha. Ensure your plant milk is room temperature or slightly warmed to help the matcha dissolve better. Do not overmix the final batter, as this develops the gluten and results in chewy, dense pancakes.