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Delicious, fluffy, vegan green tea pancakes that will brighten your morning!
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Author: Lisa Lin

Vegan Green Tea Pancakes

Makes about 12 to 15 small pancakes, about 8 to 10 medium pancakes.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins



  • 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


  • Prepare flax egg: In a small bowl, whisk together flax and water and set aside.
  • 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.
  • 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.
  • 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.
  • Serve with your favorite toppings. You can always make a large batch of this and freeze them for the rest of the week.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!