Matcha Pancakes

5 from 1 vote

These Matcha Pancakes are fluffy, vibrant, and plant-powered goodness. It's what breakfast dreams are made of.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 205kcal

Add almond milk and matcha powder to a blender and blend until smooth.
In a bowl, mash the ripe banana with a fork.
Pour the matcha milk mixture into the mashed banana and stir.
In a separate bowl, whisk together the flour, baking powder, salt, and vanilla bean powder or cinnamon.
Gently stir the dry ingredients into the wet mixture. Don’t overmix. Lumps are welcome.
Preheat a nonstick skillet or griddle over medium-low heat. Lightly spray with oil if needed.
Scoop ½ cup batter onto the hot surface. Cook 3 to 5 minutes, flip when bubbles form, and cook another 3 to 5 minutes until golden.
Top with banana slices, coconut flakes, walnuts, and a drizzle of maple syrup. Serve hot.

If you're using vanilla extract instead of vanilla bean powder, add it to the liquid ingredients before combining with the dry ingredients.
Don’t overmix the batter. This helps keep them fluffy and tender.
Preheat your griddle to medium-low to avoid burning the outside before the inside cooks.
Let the batter rest for 3 to 5 minutes before cooking to allow the baking powder to activate fully.
Use ripe bananas. They mash better and add more sweetness and depth of flavor.
Store leftovers in a covered container in the fridge for up to 3 days. To freeze, let the pancakes cool, then layer with parchment paper and freeze for up to 3 months. Reheat in a toaster or skillet.