Vegan Matcha Pancakes

Vegan Matcha Pancakes

Serves 4
Skip traditional maple syrup and instead top these tender, tangy green tea and flaxseed pancakes with a squeeze of fresh lemon juice and a generous dusting of powdered sugar.
  • 2 tablespoons flaxseed meal
  • 2 tablespoons lemon juice, plus more for serving
  • 1 cup whole wheat pastry flour
  • 1 tablespoon matcha powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup unsweetened plain almondmilk
  • 1 tablespoon agave nectar
  • 1 tablespoon canola oil, plus more for the pan
  • Powdered sugar for serving
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In a medium bowl, whisk together flaxseed meal, lemon juice and 1 tablespoon water. Let sit until thickened, about 5 minutes. Meanwhile, in a large bowl, whisk together flour, matcha powder, baking powder and salt.  

Add almondmilk, agave and oil to flaxseed mixture and stir well. Add to flour mixture and stir just until combined.   

Heat a large skillet or griddle over medium heat. Brush with oil (or swirl 1 or 2 teaspoons oil around the bottom of the skillet). Working in batches, pour about 1/4 cup batter into the skillet for each pancake, spreading it out slightly to make 3 1/2- to 4-inch pancakes. Cook, flipping halfway through, until puffed and deep golden brown on both sides, 5 to 7 minutes total. (If pancakes begin to brown too quickly before they’re cooked through, reduce heat slightly.)  

Transfer pancakes to plates, top with a squeeze of lemon juice and dusting of powdered sugar and serve.
Nutritional Info: 
Per Serving: Serving size: 2 to 3 pancakes, 190 calories (60 from fat), 6g total fat, 330mg sodium, 29g carbohydrates, (6 g dietary fiber, 4g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.