Description
These low-calorie vegan matcha pancakes are healthy, packed with nutrients but taste exactly like the classic buttermilk pancakes you grew up eating. Plus, they taste amazing topped with just a simple combination of honey and vegan butter.
Ingredients
Scale
Matcha Pancakes
- ½ cup Rolled oats, ground into a fine flour ((sub with ½ cup oat flour))
- ¼ cup Spelt flour
- 1 ½ tsp Matcha powder ((use a culinary grade matcha) )
- 1 tsp Baking powder
- ¼ tsp Baking soda
- ⅛ tsp Salt
- ⅔ cup Almond milk ((sub with any plant milk))
- 1 tbsp Vegan Greek Yogurt
- 1 tsp Vanilla extract
- ½ tsp Lemon juice
- 5–6 drops liquid Stevia
Toppings
- Vegan Butter
- Honey or Date syrup
Instructions
- 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.