Vegan Green Tea Pancakes

With St. Patrick’s Day around the corner, let’s make it easy by celebrating with green foods. Add a splash of color to your breakfast by whipping up a batch of these green tea pancakes. They’re fluffy, vegan, and gluten-free!

Delicious, fluffy, vegan green tea pancakes that will brighten your morning!

As a kid, I don’t remember anyone teaching me the actual origins of St. Patrick’s Day. All I knew was that it coincided with a deluge of arts and crafts revolving around four-leaf clovers, leprechauns, pots of gold at the end of the rainbow, and so much green. Oh, and how can I forget about the pinching? For the longest time, I thought the day was one big excuse for children to hurt each other. I will have you know that I was never that cruel! Miss goodie two shoes right here.

I’ll be the first to admit I never got on top of St. Patrick’s Day. I almost always forget to wear green, and I have all the scars on my arm to prove it. (I don’t really, but let’s pretend for dramatic effect.) Sometimes, I luck out by accidentally grabbing my green headband to the gym that day. In other years, I’ve tried to get away with wearing a shirt that had a tiny speck of green on it. Wouldn’t it be easier if we could just celebrate St. Patrick’s Day with food? Let’s make it happen.

Delicious, fluffy, vegan green tea pancakes that will brighten your morning!

I’ve been struck by the green tea matcha bug. Just a little bit of matcha, and you’ll get baked yummies with a delightful color. See these green tea chocolate chip cookies and green tea cupcakes. Add some to your pancake batter, and you’ll make a dish that brings a smile to your face. Alright, maybe I can’t guarantee that they’ll actually make you smile, but I do hope so!

The big question is:

What kind of toppings do you like on your pancakes? Maple syrup, powdered sugar, or peanut butter?

Me? It depends. On any given morning, I would go the Just Feed Me route because I am huuungry when I wake up. If I’m shooting photos of pancakes, I’ll go with the Classic because I’m all about that pour shot. And you know what I mean when I say pour shot. But the Plain and Simple has been blowing my mind as of late. As someone how has a taste for all the lemon things, powdered sugar and a quick squeeze of lemon juice is the quick and dirty way to get my cravings sorted. Am I the last person in the world to hear know about this powdered sugar and lemon thing? If you haven’t tried it yet, it’s definitely worth giving a go.

Ready, set, snow!

Delicious, fluffy, vegan green tea pancakes that will brighten your morning!

Vegan Green Tea Pancakes

Makes about 12 to 15 small pancakes, about 8 to 10 medium pancakes.

10 minPrep Time

15 minCook Time

25 minTotal Time

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Recipe Image

Ingredients

    Pancakes
  • 1 TBS ground flax
  • 3 TBS water
  • 1 cup (235ml) soy milk
  • 1 TBS apple cider vinegar (optional)
  • 1 cup (140g) gluten-free all-purpose flour
  • 2 TBS sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 TBS matcha powder
  • 1 1/2 TBS canola oil
  • cooking spray
  • Optional Toppings
  • powdered sugar
  • lemon juice
  • maple syrup
  • fruits
  • toasted coconut
  • peanut butter

Instructions

  1. Prepare flax egg: In a small bowl, whisk together flax and water and set aside.
  2. Prepare "buttermilk": In another bowl, whisk together soy milk and apple cider vinegar and set aside. I added vinegar to the milk to mimic buttermilk. If you're not concerned about the buttermilk taste in your pancakes, just skip this step.
  3. In a medium bowl, mix the flour, sugar, baking powder, salt, and matcha powder together. Add in the canola oil, flax egg, and milk. The flax egg should be a gooey consistency, and the milk should have curdled a bit. Stir everything until well incorporated.
  4. Heat a large pan over medium-low heat. I like cooking my pancakes on low heat to prevent them from burning too quickly. Apply cooking spray onto the pan and pour the batter. My pancakes were about 4 to 5 inches in diameter. Cook until you see that the edges of the pancakes start to puff up, about 2 to 3 minutes. Flip over and cook for another 2 minutes.
  5. Serve with your favorite toppings. You can always make a large batch of this and freeze them for the rest of the week.
Recipe Type: breakfast, vegan, gluten-free
7.6.4
408
https://healthynibblesandbits.com/vegan-green-tea-pancakes/

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64 thoughts on “Vegan Green Tea Pancakes

  1. Karla - The Candid Kitchen
    Hi Lisa! We don´t celebrate St. Patrick´s Day around here, but there is always a good reason to make some great pancakes :) I´ve never used green tea on food before, but would love to try that out! Great recipe =)
    Reply
    1. Lisa Post author
      I completely agree with you, Karla! You should definitely try using matcha with your baking some time. I bet you would come out with some delicious treats!
      Reply
  2. Alanna
    Gorgeous photos! You really know how to make a person want pancakes ;) I'm usually the nut butter topping type but there's nothing like classic maple syrup. YUM.
    Reply
  3. Lu @ Super Nummy Yo!
    Green tea in a pancake?? YES!! I would douse mine in whipped cream, maple syrup, and macerated strawberries. I guess that wouldn't make it vegan anymore... whipped coconut cream to the rescue!
    Reply
  4. Kelsey M
    I'm a combination of "classic with a twist" and "just feed me"- love adding peanut butter, maple syrup and fruit on top- yum! These are so cute and perfect for St. Patty's Day! -Kelsey www.alittlerosemaryandtime.com
    Reply
  5. Sarah @ SnixyKitchen
    Holy smokes! Lisa! These photos are just so gorgeous - I love the gif at the end to top it all off. I've also been hit by the matcha bug this week - the best way to celebrate St. Patrick's Day if you ask me:)
    Reply
    1. Lisa Post author
      Sarah, thank you soo much! I have so much more matcha to use. I definitely need to try your latte recipe and possibly make a few more cakes!
      Reply
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    1. Lisa Post author
      Hi Claire, thanks for bringing this to my attention! The instructions should say baking powder as well. I have just corrected the instructions.
      Reply
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  17. Georgia
    Hi, these look delicious and I'm looking forward to making them for breakfast this weekend. I was wondering if you could possibly sub soy milk for almond milk? Thank you!
    Reply
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  20. Natasha
    My dad eats low carb and we're both vegan, so I'm wondering how I can incorporate coconut flour instead a normal gf flour?
    Reply
    1. Lisa Lin Post author
      Coconut flour is very soft, so I wouldn't use too much of it in this recipe, as the pancakes will probably crumble. You might consider a 50/50 or 40/60 blend of coconut to oat flour and see if that works. Hope this helps!
      Reply

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