Vegan Matcha Pancakes
These Vegan Matcha Pancakes have a vivid green hue which makes them look as good as they taste! Get the recipe below.
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Super foods for breakfast
What better way to start the day with some fluffy American pancakes packed full of an ingredient known for its high levels of vitamins, minerals and antioxidants. Although lots of people are dubious about super foods my theory is if it tastes good then why not enjoy them as part of a balanced diet? These Vegan Matcha Pancakes are a great example of a recipe that uses a so called super food whilst still tasting delicious. (Plus they turn this awesome shade of green too!)
What is matcha?
Matcha is finely ground powder made from green tea leaves. But these green tea leaves aren’t just any green tea leaves. They are grown in shade for three to four weeks before they are harvested. When the are processed, the stems and even the veins are removed so that you are only left with the pure leaf.
You can get different grades of matcha and it’s origins are back in China. By the 12th century it had become an important part of Japanese tea ceremonies.
When used to make a hot cup of green tea it has tastes slightly grassy and a little bitter but it is also a little sweet and nutty. It’s a really complex flavour! But don’t let that put you off, it works perfectly in pancakes!
Why is matcha a super food?
Matcha is considered a super food because of it’s high antioxidant content. It’s thought to have some amazing properties like being able to prevent heart disease, type 2 diabetes and cancer, and even encouraging weight loss! It sounds great right?
It’s also high in caffeine so guaranteed to give you a boost!
Now I’m no doctor and the claims can be hard to prove but you can understand why some people might consider it super!
How to make vegan matcha pancakes
Making the pancake batter
Whisky up the batter couldn’t be easier.
It starts with a banana, well mashed, that is whisked together with flavourless oil. This acts like the egg and butter you’d ordinarily find in an American style pancake.
Add the flour and matcha to the banana and oil mix. Stir until it’s combined. It will probably be very lumpy and bumpy at this stage but that’s fine.
Slowly add the milk and whisk together. You should end up with a relatively smooth batter that is just thin enough to spoon into the pan.
Cooking the pancakes
Once you’ve made the batter, brush a little oil over the surface of your pan. Pour roughly 1/8th of the batter into the pan and leave to cook for a few minutes.
Don’t be tempted to try and peak underneath to see if the pancake is cooking well. You’ll know it’s ready to flip when the top of the pancake looks dry and there are lots of air bubbles suspended in the top side of the pancake.
Flip and cook for a few more minutes before taking out of the pan and repeating with the rest of the batter.
Adding toppings
There are two flavour combinations that work really well with matcha. They are dark chocolate and strawberries.
You’ll see in my photos I like topping my pancakes with a vegan whipped cream, lashings of dark chocolate sauce and cacao nibs (which are another super food!)
But, a good quirt of vegan whipped cream and fresh strawberries, sliced thinly would also work perfectly. Why not try strawberries for breakfast and chocolate sauce if you’re serving them for dessert.
How to get perfect pancakes every time
Here are some of my top tips for making perfect, fluffy vegan pancakes:
- Make sure you mash the banana really well, you want it a smooth paste.
- When you add the oil to the banana whisk really well. The oil will eventually combine with the banana to make it an even smoother, slightly runnier paste.
- When you’re adding the milk its a good idea to add it slowly so you don’t have a really lumpy batter.
- But, the batter doesn’t have to be entirely smooth! A few small lumps of flour will actually make the pancakes even more light and fluffy.
- To get perfectly round pancakes that are an even size, use an ice cream scoop to spoon the batter into your pan!
- Use a crepe pan when cooking to get an even finish and to be able to flip the pancakes more easily.
- Don’t crowd the pan, it’s tempting to try and cook quite a few pancakes at once but realistically you’ll only be able to squeeze one or two in. Be patient!
- Keep pancakes warm by popping on a warmed plate, covering loosely with foil and placing in an warm (but not hot) oven.
Now you know my top tips, let’s cook!
The recipe
Vegan Matcha Pancakes
Ingredients
- 1 banana
- 1 tbsp sunflower oil for the batter
- 1 tbsp matcha
- 100 grams self raising flour
- 200 ml oat milk
- 1 tsp sunflower oil to grease your pan
Instructions
- In a bowl, mash the bananas well until smooth.
- Add the oil and mix well.
- Sift the flour and matcha into the banana / oil mix and stir until combined.
- Next slowly add the milk while whisking to get a relatively smooth, thick batter.
- Grease your pan with the remaining 1 tsp of sunflower oil.
- Heat the pan on a medium heat until hot.
- Ladle roughly 1/8th of the batter into the pan and cook for roughly 2 minutes until bubbles begin to appear on the surface of the pancake.
- Using a spatula, carefully flip the pancake and cook for another 2 minutes.
- Transfer to a warm plate while using up the rest of the batter.
- Once you have cooked all of the batter, serve with your favourite toppings.
Nutrition
More vegan pancake recipes
Would you believe that each of these pancake recipes is entirely plant based. Whether you’re vegan, lactose intolerant or allergic to egg you can enjoy these for breakfast or dessert.
More breakfast recipes
Pancakes don’t just have to be for breakfast but they are my favourite way to start the day. Click the image above for the full range of breakfast recipes on the blog.