Vegan Matcha Pancakes w Berry Syrup

Dear Matcha, I love you. This key ingredient is the reason I wake up in the morning. Matcha is rich in antioxidants and proven to boost your metabolism. When I'm not drinking iced oat milk matcha lattes I'm discovering new ways to use this superfood. These pancakes are light, fluffy and packed with flavor.


Ingredients for 3 servings or 6 large pancakes

Pancakes:

1 Cup Flour

2 Tbsp Organic Sugar

1 Tbsp Baking Powder

1/2 tsp Salt

1 Tbsp Matcha ( I used Sen Cha naturals $19.99 at costco for 12oz!)

1 Cup Non-Dairy Milk (I used oat milk)

1 Tbsp Apple Cider Vinegar

2 tsp Vanilla


Berry Syrup:

1/2 Cup of leftover Berries (I used blueberries)

Juice of 1/2 Lemon

3 Tbsp Maple Syrup


Instructions:

  1. Add flour, sugar, baking powder, salt and matcha into a medium sized bowl, whisk to combine.

  2. Add non-dairy milk, apple cider vinegar and vanilla into a small bowl, whisk to combine.

  3. Pour wet mixture into dry mixture and stir until only a few clumps remain. Careful not to over mix.

  4. Allow batter to rest for 5 minutes.

  5. Meanwhile, pre-heat pan or skillet to medium heat. Once mixture is ready use vegan butter or oil of choice to coat pan (this step will prevent sticking).

  6. Using 1/3 Cup pour batter onto hot skillet (for medium sized pancakes use 1/4 cup). Careful not to over crowd the pan or flipping can be difficult.

  7. Once bubbles form in the middle of the pancake flip. Allow to cook until golden and remove from pan. Repeat until all batter is used.

  8. Once the pancakes are done, get started on the berry syrup by adding ingredients to a small saucepan. Mash berries with fork or potato masher and allow juices to bubble.

  9. Once slightly reduced and sauce has began to thicken, remove from heat.

  10. Plate up your matcha pancakes, top with berry syrup & enjoy!

Important to note:

Griddle times and temperatures may vary, I periodically check on the pancakes by lifting a corner to peak at how golden the pancake is to know when to flip.

The berry syrup can easily be made ahead of time and stored in the fridge. You can also double or triple the recipe, save some to top ice cream or other desserts.

Freeze leftover pancakes for up to 2 months. When meal prepping you can make a batch and put them straight in the freezer. Lay pancakes out on a baking sheet, once frozen place into reusable containers or bags. This step will ensure the pancakes aren't stuck together when trying to reheat later on.

These pancakes are also delicious with regular maple syrup if berries aren't your thing!





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Hey, I'm Tay!

I love to eat, travel & bake delicious plant based recipes while my pup Oatie waits for the crumbs.

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