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It’s easy being green when you have matcha at your disposal! Even if you don’t fancy yourself a tea drinker, the bold, crisp, and invigorating flavor of matcha is easy to love. In fact, you don’t need to drink it at all to enjoy this vivid green tea powder, since it’s a great ingredient to use in a wide range of sweet and savory treats. These stunning Vegan Matcha Pancakes are your new best friends for breakfast, brunch, or brinner (that’s breakfast for dinner, of course!) There’s no bad time to enjoy, so let’s start stacking them up!
Make it savory by omitting the sugar and adding sliced scallions, vegan kimchi, and/or fresh corn kernels into the mix.
Health Benefits of Matcha
Aside from the irresistibly bright, vegetal, and slightly bitter taste that also bears notes of sweetness and umami, matcha has a lot to offer in terms of health benefits.
High in Antioxidants – Antioxidants help neutralize harmful free radicals, which are compounds that can damage cells and cause chronic disease such as cancer, cardiovascular and inflammatory disease, and more. Because you’re consuming the whole tea leaf when you have matcha, you get over one hundred times more antioxidants than you would from a cup of steeped green tea.
Promotes Heart Health – Green tea has been shown to decrease levels of total and “bad” LDL cholesterol, as well as triglycerides, the reducing risk of heart disease and stroke.
Increases Metabolism – Green tea is known for its ability to enhance weight loss, to the point that you’ll often find green tea extract listed as a key ingredient in weight loss supplements. This is because it helps speed up the metabolism to increase energy and boost fat burning.
Boosts Brain Function – Studies have shown that matcha can improve attention, reaction time, and memory with regular consumption. There are also positive indications that it may protect against Alzheimer’s, Parkinson’s disease, and other signs of age-related mental decline.
Simple Ingredient Substitutions
Versatility is one of the key assets of a good pancake formula. Whether you’re short on certain ingredients or have dietary restrictions to bear in mind, there’s plenty of room for creative variations and ingredient substitutions here.
All-Purpose Flour – Need a gluten-free solution? Feel free to use your favorite gluten-free flour blend for baking.
Granulated Sugar – Try using brown sugar or coconut sugar for a warm, molasses-like depth of flavor. If you need to reduce your sugar intake, feel free to omit it altogether, or substitute a few drops of liquid stevia extract.
Ripe Banana – In case you don’t have any on hand or don’t particular like the flavor of banana, any mild fruit puree will work. Unsweetened applesauce is your best alternative option, but pumpkin puree can fit the bill too.
Soymilk – If soy is off the menu, any non-dairy milk is just fine! Whether it’s almond, cashew, hemp, oat, rice, or something else entirely, they’re all welcome to join this pancake party.
Vanilla Extract – Level-up your flavors with different baking extracts. It might be overwhelming to swap out all of the vanilla, but try replacing up to 1 teaspoon with almond extract, maple extract, lemon extract, or even peppermint extract.
Canola Oil – Any heart-healthy liquid oil will do! Some of my favorite choices include rice bran oil, avocado oil, or grapeseed oil.
FAQs About These Matcha Pancakes
Is there caffeine in matcha pancakes?
Yes, there’s approximately 35 mg of caffeine per half teaspoon (about 1 gram) of matcha powder. That means this recipe has around 210 mg of caffeine in all, or 70 – 105 mg per serving. For reference, the average 8-ounce cup of coffee has about 95 mg of caffeine.
What if I don’t have a nonstick pan?
Ceramic, stainless steel, and cast-iron pans will also work, but make sure you grease them well and keep a close eye on the temperature, since they tend to retain more heat.
How can I save leftovers?
Let the pancakes cool completely before layering between sheets of parchment or waxed paper in an airtight container or reusable freezer bag. Seal and freeze for up to 2 months. To reheat, there’s no need to thaw; simply pop them in the toaster and cook until hot all the way through.
Can I double the recipe?
Yes, easily, no adjustments needed! You could even triple it if you wanted to throw a real pancake party.
In this recipe I used matcha from an authentic Japanese matcha brand called Ujido. Ujido has been growing green tea leaves to make matcha powder for nearly two hundred years in Uji, Southern Kyoto, where matcha has historically been harvested for some 800 years.
Ujido is a family company and their matcha comes from small family farms in the Uji River Valley which is an incredibly fertile area that has ideal conditions for growing matcha. The tea leaves are harvested by hand and ground with stones with both care and tradition. Instead of machine harvesting, they are able to hand-pick with an eye for quality, and grinding by hand helps preserve antioxidants.
They have ceremonial matcha in beautiful tins (this is best for gifting and sipping), culinary matcha (perfect for cooked or baked goods like these matcha pancakes), and several other varieties of matcha to choose from.
Vegan Matcha Pancakes
Author: Michelle Cehn | World of Vegan
5 from 6 votes
These beautifully green vegan matcha pancakes are the perfect way to up-level your go-to weekend breakfast or brunch. Without any extra effort, you can transform your favorite vegan pancakes recipe into a Japanese-inspired, green tea-infused vegan breakfast delicacy.
In a large bowl, sift together the flour, matcha powder, sugar, baking powder, and salt. Mix until evenly combined.
In a medium bowl, mash the banana completely until no chunks remain. Add the soymilk, vanilla extract, and canola oil, and mix thoroughly.
Add the wet mixture into the dry mixture and gently whisk just until combined. Do not over-mix—it’s okay if there are some lumps.
In a large nonstick pan over medium heat, add a small amount of vegetable oil and allow to preheat fully. Once very hot, add 1/2 cup of pancake batter per pancake and allow to cook for about 2.5 minutes on each side, until cooked through. For thinner pancakes, use the measuring cup to spread the batter when you first dollop it on the pan. For fluffier pancakes, don’t spread the batter, just allow it to spread naturally.
Serve your green matcha pancakes topped a dusting of powdered sugar and matcha powder and a generous drizzle of maple syrup. Enjoy!
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I’ve scrolled this page three times now and can’t find the actual recipe, just extra stuff about equipment etc, plus ads
Hi Sophie, thanks so much for bringing this to our attention! The recipe card has now been added back in. I hope you enjoy these delicious pancakes!!
I love matcha, never considered it in pancakes. it looks delicious!
These pancakes look so delicious and the matcha seems perfect!
I love the color and the taste! What a great idea to add superfood matcha to this breakfast meal. Yummy!
So good! Love that color!
Gotta make these this weekend!
Matcha pancakes?! Sign me up!!!! YUMMMMM