Quick and Easy Vegan Matcha Pancakes

5 from 2 votes

These super fluffy match pancakes are perfect for St. Patrick's Day or any time you're in the mood for matcha flavor. They're quick and easy to make and delicious.

Prep Time5

Total Time25

Course: Breakfast

Cuisine: Japanese

Servings: people

Calories: 349kcal

Author: Jen Cardenas

Equipment

Large skillet

Ingredients

2 cups all purpose flour
2 tablespoon matcha powder
¼ cup sugar
2 tablespoon baking powder
½ teaspoon salt
2 teaspoon vanilla extract
2 cups non-dairy milk I used regular soy milk.
2 tablespoon apple cider vinegar

Instructions

In a large bowl, whisk together the flour, matcha powder, sugar, baking powder and salt.
Next, add the vanilla extract, milk and apple cider vinegar to the dry ingredients. Mix until combined.
Let the batter sit for 1-2 minutes. Meanwhile, coat a large non-stick skillet with oil spray and heat over medium heat. You can also use a little oil if you prefer.
Pour about ¼ cup worth of batter for each pancake. Cook for a couple minutes. When you see bubbles on the top, flip the pancake over and cook for an additional minute.
Serve with maple syrup, fresh fruit, or your favorite pancake toppings.
Store pancakes in an airtight container in the fridge for up to 5 days.

Notes

If you don’t love matcha, you can lessen the amount of matcha powder to 1 or 1 ½ tablespoons.
Don’t overmix your batter. Let it rest for 1-2 minutes before cooking. This will give the baking powder and vinegar time to react and create the fluffy texture.
Don’t cook over too high heat or else the pancakes will get too brown and they won’t look as green.

Nutrition