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Plant Based Matcha Pancakes
🇯🇵 Japanese Vegetarian

Plant Based Matcha Pancakes

🇯🇵 Japanese

Fluffy green tea pancakes with earthy matcha, served with maple syrup. This plant based version swaps in chickpea flour, coconut milk, coconut oil. Ready in about 25 minutes.

Prep 10 min Cook 15 min Serves 3 Easy

Ingredients

  • All-Purpose Flour1 1/2 cups
  • Sugar2 tbsp
  • Coconut Milksame amount (or any plant milk)
  • Baking Powder2 tsp
  • Coconut Oil2 tbsp, melted
  • Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
  • Matcha Powder1 1/2 tbsp

Optional extras

  • Vanilla Extract1/2 tsp
  • Maple Syrupto serve

Instructions

  1. 1

    For this plant based version, use coconut milk for milk, coconut oil for butter, chickpea flour for eggs wherever the steps mention them.

  2. 2

    Sift flour, matcha, sugar, baking powder and a pinch of salt.

  3. 3

    Whisk milk, egg, melted butter and vanilla, then stir into the dry ingredients until just combined.

  4. 4

    Cook ladlefuls in a lightly buttered pan over medium-low heat, flipping when bubbles form.

  5. 5

    Serve with maple syrup and fruit.

Chef's tip

Sift the matcha to avoid green lumps.

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