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.
- 1 cup of all-purpose flour
- 1 tablespoon of matcha powder (I used Ujido)
- 2 tablespoons of granulated sugar
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/2 of a super-ripe banana
- 1 cup of soymilk
- 2 teaspoons of vanilla extract
- 2 tablespoons of canola oil
- Maple syrup
- Powdered sugar, for dusting
- Match powder, for dusting
- 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!
Keywords: pancakes, matcha, green tea, green, st patricks day, vegan, vegetarian, dairy-free, plant-based, nut-free