Give yourself a boost of antioxidants with these sweet healthy Matcha Banana Pancakes. They have a mild matcha green tea flavor. Their green color makes them perfect for St. Patrick's Day!
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I read the other day that most people rotate through six to nine of the same meals for dinner. The article said that the reason was because they didn't want to spend the time or money making something new.
I get that. When I had a teaching career, I would come home too tired to cook anything but simple and easy vegan recipes. Now my taste buds thank me for taking the chance on this blog.
Hopefully, you will take the chance on these vegan gluten-free pancakes. Banana adds a wonderful sweetness to them. They even taste good without maple syrup!
Other vegan pancake recipes to try are my Vegan Gluten-Free Chocolate Chip Pancakes and my Chocolate Almond Flour Pancakes.
Some matcha lattes to try are my Oat Milk Matcha Latte recipe and my Iced Lavender Matcha Latte.
Jump to:
What Does Matcha Taste Like?
If you have never had matcha green tea before, you should be forewarned that it is an acquired taste. It has a sweet and savory taste, which happens to be very mild in these pancakes.
I personally think it tastes a little like seaweed, which I happen to like.
Don't let that deter you from trying it though. This Matcha Pancake recipe is a great place to start if you're trying it for the first time.
When you bake with matcha green tea or include it in pancakes, it isn't the predominant flavor; especially if you use a small amount as I did here and include a sweet fruit like banana.
I have used it in smoothies with bananas and mango also. By including a strong sweet fruit like mango, matcha green tea becomes part of the background flavor.
So now you have two safe recipes where you can try matcha green tea without feeling like you wasted money on something new. If you are feeling a little more adventurous, you could try a vegan Matcha Latte with Oat Milk. It will give you the full matcha experience.
Matcha green tea is grown differently than regular green tea. It is also made from the whole leaf and has about ten times the amount of antioxidants as brewed green tea.
Even though it has caffeine, it also has L-Theanine, which has calming and relaxing properties and helps you to focus. Because of the nutrients it contains, you will feel a sense of endurance that can last up to six hours. Matcha tea doesn't give you the jitters that some people feel after drinking coffee.
❤️ Why You'll Love Them
- It's an easy recipe made with simple ingredients.
- It tastes great with sliced bananas or fresh berries on top.
- It's perfect for Sunday brunch.
🧾 Ingredients
- Gluten-free all-purpose flour: I used Bob's Red Mill all-purpose gluten-free flour. Use your favorite all-purpose flour.
- Baking powder: Makes the pancakes light and fluffy.
- Matcha green tea powder: Adds a vibrant color and nutrients. I like to buy a matcha powder that's cross between a premium quality and culinary quality. Beet powder is another way to color pancakes, and it adds a wonderful flavor. Check out my Beet Pancakes to see for yourself.
- Ground chia seeds: Help the pancakes bind together and thicken the pancakes. You could also use flax meal.
- Salt: Enhances sweetness. I like to use sea salt.
- Agave syrup: Adds sweetness. You could also use maple syrup, date paste, or your favorite sweetener.
- Vanilla extract: Enhances flavors.
- Almond milk: I used unsweetened almond milk but you could also use oat milk, cashew milk, soy milk, or another non-dairy milk.
- Banana: Binds the pancakes and adds flavor. It balances out the bitterness of matcha. Use ripe bananas. Don't throw away those peels! Make a banana peel recipe, like my Banana Peel Curry.
- Vegan butter: To cook the pancakes. Adds a rich buttery flavor. You could also use melted coconut oil.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Add the dry ingredients to a large bowl.
Step 2: Whisk to combine.
Step 3: Add the wet ingredients to the bowl.
Step 4: Whisk to combine.
Step 5: Heat vegan butter in a large skillet over medium heat. Spoon 2-3 tablespoons of pancake batter onto the skillet for each pancake. Cook until small bubbles form on the surface of the pancake.
Step 6: Cook the other side until the pancakes are golden brown. Repeat with the rest of the batter.
🍽 Serving
- Sliced bananas
- Coconut chips
- Fresh fruit or a fruit compote, like my Raspberry Compote recipe
- Vegan butter
- Maple syrup
- Nut butter or nut butter mixed with maple syrup
- Chocolate syrup or chocolate chips
👩🏻🍳 Recipe FAQs
Store these matcha pancakes in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
Reheat the leftover pancakes in the microwave by covering them with a damp paper towel at 10-second intervals. If you're cooking for a large group, keep them in the oven at 200 ° until ready to serve.
Almond milk, soy milk, or other plant-based milk works great in pancakes.
Other Vegan Pancakes
These sweet matcha pancakes are an easy weekend meal. Eat them with or without maple syrup. Serve them with some Cocoa Nibs Tea.
If you want some green pancakes shaped like a Christmas tree, check out my recipe for those. You can use matcha or spirulina for that recipe, but I prefer spirulina because the color is closer to the color of pine trees.
If you tried this Matcha Banana Pancakes Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Matcha Banana Pancakes
Ingredients
- 1 ½ cups all purpose gluten free flour
- 1 teaspoon baking powder
- 1 tablespoon matcha green tea powder
- 1 tablespoon ground chia seeds
- Pinch of salt
- 2 tablespoons agave syrup
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk
- 1 banana + extra for serving
- Cooking spray
- Coconut chips optional
Instructions
- Mix all dry ingredients. Add wet ingredients, and mix thoroughly.
- Heat a nonstick pan or cast iron griddle over medium heat. Spray cooking spray on the hot pan. Spoon about two to three tablespoons of batter onto pan per pancake. Depending upon the size of the pan, cook 3 or 4 pancakes at a time. Flip each pancake after bubbles form and turn golden brown on the underside. Cook the other side until golden brown.
- Repeat with the rest of the batter. Top with sliced banana and coconut chips. Serve with maple syrup.
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Aformations says
Garnish with berries, coconut, banana chips, maple syrup, or just eat as is. These keep for a few days in the refrigerator.