Prepare yourself for the best fluffy vegan matcha pancakes you’ve ever had! And for only 290 calories for the whole batch. These low-calorie vegan matcha pancakes are healthy, packed with nutrients but taste exactly like the classic buttermilk pancakes you grew up eating.

These matcha pancakes taste amazing topped with just a simple combination of honey and vegan butter. Perfect for brunch, easy breakfasts, or to freeze and reheat later, you can’t go wrong with these low-calorie vegan pancakes.

How to Make These Vegan Matcha Pancakes

Begin with heating up the griddle/pan. This is a crucial step to ensuring you get perfect pancakes. Turn the flame onto medium-low heat to let the pan heat up while you make the batter.
In a bowl, add in the ground oats, spelt flour, matcha powder, baking powder, baking soda and salt. Whisk the dry ingredients well.
Next, pour in the almond milk, vegan greek yogurt, vanilla extract, lemon juice and stevia drops. Gently fold the wet ingredients into the flour until just combined. Don’t over-mix. Let the batter rest for 5 minutes – during this time, it will thicken slightly.
Once the batter has rested, spoon about a ¼ cups worth of the batter into a greased and preheated pan, pouring in a circular motion to get round pancakes. Cook the pancakes on medium heat until the edges turn matte and the middle of the pancakes begin to bubble, about 1 minute. One they begin to bubble, flip the pancakes over and cook for an additional minute. Repeat with the rest of the batter.
Top the pancakes with any toppings you like, I love topping them with honey and vegan butter.

If you’re at any point in this recipe and feeling lost or have a question, DM me on Instagram – I’ll try to respond as soon as I can and help you out!

Tips For Fluffy Pancakes

Let the batter rest: This step is super important as it allows the baking soda or baking powder to activate, which is the main component for making the pancakes fluffy. Ideally, let the batter rest for 10 minutes.
Don’t over-mix: I’m sure you’ve heard this tip, but here is the reason why! Over-mixing causes the flour to start to develop gluten, which makes it harder for the pancakes to rise and also makes the pancake a lot chewier rather than fluffy.
Don’t make substitutions: Each pancake recipe is unique based on the flavors or flavors used. Substituting different flours, or even water for milk, can ruin the end result, as the batter relies on those particular ingredients to make the pancakes fluffy. Unless you really know what you’re doing, refer to the substitution list I gave above.
Flip once: When you flip your pancakes over, that should be the only time you are flipping the pancake. Over-flipping causes the pancakes to lose height and it begins to collapse. So try to limit how many times you turn your pancake over.
Don’t Cook on High Heat: I have found that when I cook pancakes on high heat, they tend to burn on the outside and be gummy in the center. Ideally, a medium-low heat is perfect for cooking pancakes. But it may take some experimenting with your stove or particular pan/griddle you use.

How To Tell When The Pancakes Are Ready For Flipping?

If you’ve never made vegan pancakes before – or struggle with flipping your pancakes – here are three signs to look for before flipping your pancakes.

The edges of the pancake start to dry out, going from the shiny batter, to a matte look.
The middle and center of the top of the pancake has a decent amount of bubbles.
The bottom has begun to turn golden brown.

pancake stack with honey dripping on the side

Why these Vegan Matcha Pancakes are Healthy

Fluffy vegan matcha pancakes packed with loads of flavor from the matcha and vanilla. Plus, they taste just as good as regular pancakes. You might be wondering how these pancakes can be healthy.

These pancakes are packed with rolled oats, spelt flour and almonds (via almond milk) which have been linked to a host of benefits. I’ll leave a few benefits of each of these ingredients down below:

Rolled oats: Have been linked to lowering blood sugar levels and lowering risk of heart disease. Oatmeal is also rich in antioxidants and avenanthramides. Avenanthramides have been shown to help lower blood pressure by producing nutria oxide which helps dilate blood vessels and increase blood flow. Additionally, avenanthramides and antioxidants. are also anti-inflammatory. Furthermore, oatmeal also contains a type of soluble fiber called beta-glucan that can increase growth of good bacteria in the gut!
Spelt flour: you might be wondering if spelt flour is any better than regular wheat flour – the answer is YES! Spelt is an excellent source of slow-burning carbs and dietary fiber. It is particularly rich in iron, magnesium, phosphorus, zinc, and niacin – Vitamin B3. Additionally, spelt has a high protein count per cup than wheat flour, plus more soluble fiber. Soluble fiber has been shown to help improve cholesterol levels that the body absorbs in the bloodstream.
Almonds: have a host of vitamins and minerals, with high concentrations of Vitamin E. Just 1 ounce of almonds provides 37% of the RDI. Several studies have linked Vitamin E intake with lower risk of heart disease, cancer and Alzheimers. They are also a great source of healthy fats, manganese and magnesium, which are all great for reducing blood pressure levels.

More Delicious Breakfast Ideas

If you make this recipe, be sure to tag me on Instagram @munchingwithmariyah on your story or post – I love seeing your recreations!