MATCHA PANCAKES (Vegan, Gluten-Free Recipe)

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Delicious, easy, vegan matcha pancakes… hell yes! They contain zero refined sugar and have a banana base, keeping these matcha pancakes healthy, and full of nutrients. 

Matcha powder is full of antioxidants, and it’s yummy too, with a good dose of caffeine – making these matcha pancakes pretty much the perfect breakfast recipe for fuelling you until lunchtime.

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two images of the vegan matcha pancakes in a stack with toppings

What Equipment do I need to Make these Matcha Pancakes?

Just a few basic kitchen items:

  • Measuring spoons and cups
  • Blender/food processor
  • Large pan
  • Spatula

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Recipe Ingredients and Easy Swaps

This is a seven ingredient recipe with nothing too fancy (apart from the matcha powder of course).

  • Banana – This provides the base for the whole recipe so it can’t really be swapped. If you’re not a fan of bananas then I’d say give this recipe a go anyway as the flavor really doesn’t come through – it’s all about the Matcha!
  • Plant-based milk – I love oat milk because it’s so creamy. If you prefer other plant-based milk like almond or soya, this recipe will still work just fine!
  • Apple cider vinegar – You can swap this out for rice wine vinegar or white wine vinegar (any mild vinegar could work), just done use regular white vinegar! It’s far too strong tasting.
  • Maple syrup – Agave, coconut sugar, or raw cane sugar would also do the trick! If using dry sugar, you will likely need a little more – just try the batter once it’s mixed and adjust to your own preference.
  • Gluten-free flour – If you don’t need gluten-free flour then plain white flour will work just fine.
  • Bicarbonate of soda / Baking soda – It’s the same thing! It should be gluten-free naturally but check the packet if you’re highly allergic or intolerant.
  • Matcha powder – Ceremonial grade/non-ceremonial, it all tastes good to me! There’s a ton of different brands out there but this is the one I use and I think it’s really lovely.

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How to Make Vegan Matcha Pancakes

This is a pretty easy 3-step recipe.

  1. Combine and blend the wet ingredients
  2. Combine and add the dry ingredients to the wet ones
  3. Cook the matcha pancake batter on the hob

There’s not much more to it than that, but the full in-depth instructions on how to make matcha pancakes is in the recipe card below.

a stack of matcha pancakes topped with vegan yogurt, blueberries, raspberries and maple syrup, with a pot of fresh blueberries behind

Serving Suggestions

This matcha green tea pancake recipe really does taste great on its own or with just a few simple extras, but here are some ideas if you need some inspiration…

  • Fruit
  • Vegan yogurt
  • A blob of nut butter
  • Maple syrup (of course)
  • Vegan chocolate spread
  • Chopped nuts
a stack of matcha pancakes topped with vegan yogurt, blueberries, raspberries and maple syrup, with a section cut through all of the pancakes as if being eaten.

How to Store Matcha Pancakes

This batter won’t keep for long so cook it all at once.

If you have leftover pancakes, you can pop them in the fridge and warm them up later in the microwave, hob, or even in the toaster (my favorite!). They should last about a day or two in the fridge in a sealed container.

More Healthy Vegan Breakfast Recipes

If you’re into quick and easy, healthy vegan food, then these Bombveg recipes have got you covered.

Did you Like This Vegan Matcha Pancake Recipe?

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a stack of matcha pancakes topped with vegan yogurt, blueberries, raspberries, pumpkin seeds, and maple syrup
Yield: 16 pancakes

MATCHA PANCAKES (Vegan, Gluten-Free Recipe)

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Delicious, easy, goddamn bangin' vegan matcha pancakes

Ingredients

  • 1½ Bananas
  • ½ cup Plant-based milk, (118ml)
  • 2 tsp Apple cider vinegar
  • 1 tbsp Maple syrup
  • 1½ tsp Matcha powder
  • 1 cup Gluten-free flour, (136g)
  • ½ tsp Bicarbonate of soda (Baking soda)

Instructions

  1. Measure out all of the wet ingredients (plant-based milk, apple cider vinegar, and maple syrup) plus the banana into a blender and blend for around a minute until smooth.
  2. Combine and mix the dry ingredients; matcha powder, gluten-free flour, and baking soda.
  3. Have the blender on slow speed, and slowly add in the dry ingredient mix. Blend for another minute until the pancake batter is completely smooth and lump-free.
  4. If you have a great non-stick pan, you won't need any oil for the next bit, but if your pans (like mine!) have seen better days, lightly brush a very thin layer of cooking oil onto the pan (not olive oil).
  5. Have the heat on low/medium and allow the pan to warm up for a couple of minutes.
  6. Add the batter a spoon full at a time. It should be thick and make nice small pancake circles.
  7. Cook for 2 minutes on one side, then flip each pancake over and cook for a further 1 minute on the other side
  8. Repeat the above step until all of the pancakes are cooked, remembering to lightly brush with oil between batches if needed.
  9. Lay the pancakes out on a cooling rack while you cook the rest - not a stack as this will make them go soggy.
  10. When they are all cooked, serve with whatever toppings you like! I'm a huge fan of fruit, vegan greek yogurt, and a little maple syrup. a stack of matcha pancakes from above topped with vegan yogurt, blueberries, raspberries and maple syrup

Nutrition Information:

Yield:

16

Serving Size:

1 grams
Amount Per Serving: Calories: 46Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 4mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 1g

Nutritional information may not always be 100% accurate and will depend on the exact ingredients used.

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  1. 5 stars
    Love these! 💚

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