Vegan Matcha Pancakes

These vegan matcha pancakes with caramelised banana, pecans and maple syrup are so good you don’t even have to be a fan of matcha to love them. Or be vegan, for that matter. They’re as easy to make as any other pancakes, just as fluffy, but with an extra flavour kick that turns them from a Sunday brunch classic to a foodie’s delight.

The Taste and Texture of Matcha Pancakes

Let’s be honest. A LOT can go wrong when making vegan pancakes. They can very quickly turn out to be too runny or too chewy, stick to the pan, taste like rubber, or, and that’s the worst one, don’t cook at all. There’s none of that with these matcha pancakes. They are easy to flip and cook evenly on both sides, are extra light, soft and fluffy, with a subtle matcha flavour and a hint of almonds.

Here’s what you’ll love about these vegan matcha pancakes:

• Made with 100% plant-based ingredients
• Under 100 calories per pancakes
• Ready in 30 minutes
• Will turn out perfect every single time

What Is Matcha?

In the past few years, matcha has skyrocketed in popularity. It started with matcha lattes that seemed too hip not to try, and continued with matcha flavoured everything. So, is matcha actually good for you? Or is it just a tasty trend? Also, what the heck even is matcha?

Essentially, matcha is green tea that’s been grown a bit differently, which is why it has a unique nutritional profile. Unlike green tea, matcha contains the nutrients from the entire tea leaf, which results in a greater amount of caffeine and antioxidants. Here are the top health benefits of matcha:

• High in antioxidants
• Provides vitamin C, selenium, chromium, zinc and magnesium
• Is rich in fire, chlorophyll and vitamins
• Boosts metabolism, due to its high caffeine content

If you’re still not sold on adding matcha green tea to your pancakes, but are still interested in making some vegan pancakes today, make sure to check out my other pancake recipes, including these vegan buttermilk pancakes, coconut flour pancakes or chocolate pancakes.

Ingredients You’ll Need to Make These Matcha Pancakes

Flour – regular, all-purpose flour works well in this recipe. White whole wheat flour might work as well.

Baking powder⁠ – acts as a leavening agent in this recipe. Make sure you measure it precisely, and don’t replace it with baking soda.

Matcha powder – using high-quality matcha powder is essential for making amazing matcha pancakes. If you already have a favourite brand that you use for cooking or homemade matcha lattes, go with that.

Plant-based milk – I used unsweetened almond milk, but other plant-based milk alternatives will work just as well. You can substitute it with dairy milk if not vegan.

Apple cider vinegar – helps to activate the baking powder, making the pancakes even fluffier. If you don’t have any at hand, you can substitute it with lemon juice.

Almond extract – adds a special aroma to these pancakes. If you don’t have any at hand, however, you can easily replace it with vanilla extract.

Maple syrup – sweetens the pancakes and goes really well with the bitterness of matcha and almond extract. You can substitute it with agave syrup, honey (if not vegan) or a different liquid sweetener, but the flavour combo won’t be the same.

How to Make the Fluffiest Matcha Pancakes

Step One – Prepare the Batter

In a medium bowl, mix the flour, baking powder and matcha.⁠ Then, in a liquid measuring cup, mix the milk, apple cider vinegar, almond extract and maple syrup, and stir to combine.⁠ Pour the liquid mixture into the dry mixture and whisk until smooth.⁠

Let the batter rest for 5 minutes.⁠

Step Two – Cook the Pancakes

Pour about ½ cup of the batter onto a non-stick pan or griddle over medium heat. When the top begins to bubble, flip the pancake and cook until golden.⁠

Step Three – Top with Caramelised Bananas

Slice bananas into thick coins. Pour cinnamon and sugar mixture onto a plate. Roll bananas in sugar, until completely coated.⁠

Grease a medium size nonstick pan with coconut oil, and heat over medium high heat. Add bananas and sugar.⁠ Cook the banana slices until light to golden brown underneath, about 4-5 minutes.⁠ Gently flip bananas over to brown other side, turning heat down to medium. The second side will brown in about one minute.⁠

Top pancakes with caramelised bananas, chopped pecans and a drizzle of maple syrup.

Vegan Matcha Pancakes FAQs

What else can I top these matcha pancakes with?

I love how caramelised bananas and maple syrup complement the slight bitterness of matcha powder and almond extract, so I’d definitely recommend going with the topping recipe written below.

If you’re in a hurry but still want to serve matcha pancakes, you can top them with fresh bananas, maple syrup and a dash of cinnamon.

How long do they keep?

Stored in an airtight container in the fridge, these matcha pancakes will stay fresh for at least 3 days. If you’re planning to make them ahead, reheat them in the microwave before serving and top with freshly caramelised bananas.

Try More Matcha Recipes

If you’re a fan of matcha, check out my matcha cookies, matcha muffins, matcha energy balls or these matcha overnight oats.

Click here for a complete list of matcha recipes.