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Vegan Homemade Green Tea Matcha Pancakes Recipe

Raw vegan green tea pancake

It’s Monday and that means more wonderful matcha recipes to start your week the right way.

Everybody loves pancakes (well, almost everybody). Not only are they delicious and super easy to make, but pancakes can be eaten hot or cold so they are perfect for summer and winter.

But let’s face it: pancakes aren’t the best for your waistline. When I was in the US, I went bananas for dark chocolate chip buttermilk pancakes served with coconut whipped cream and fresh fruits. I loved the taste, but the results? Well…

To keep my pancake obsession guilt free, I’ve been on a quest to find ways to make pancakes healthy, vegan and still taste delicious!  

Lucky for me (and you) our amazingly talented guest chef knows how. Ever wondered how pancakes would taste with matcha mixed in? Well, you’re about to find out!

Lin @tumblinbumblincrumblincookies is a very talented vegan recipe maker who advocates a balanced life, mental health and kindness – best expressed in her awesome recipes, which you can find here:

Lin’s pancake recipe is a healthy, vegan and dairy-free version of the buttermilk pancakes we all love so much. It would make a GREAT start to any day, so let’s get started while it’s still Monday.

Vegan Matcha Green Tea Pancakes


  • 6 tbs flour of choice (buckwheat, wholewheat, spelt)
  • 1 tbs coconut flour (or sub with 2 more tbs of the same flour above)
  • 1/2 tbs Kenko Tea matcha
  • 1/2 tsp baking powder
  • 1 large banana, mashed
  • 2 flax eggs (2 tbs ground flaxseed mixed with 6 tbs water and left to thicken overnight or for 20 minutes minimum)
  • 120-140ml plant based milk
  • 1/2 tbs coconut sugar/maple syrup
  • 1/4 tsp vanilla extract


  1. Heat a frying pan on low heat
  2. Whisk the wet ingredients together till well combined
  3. Then add the dry ingredients, mixing till just combined
  4. Adjust to desired consistency (more milk for thinner pancakes and a looser batter).
  5. Once the pan is hot enough such that a drop of water hisses and evaporates immediately upon contact, grease it well with coconut oil or grapeseed oil
  6. Swirl to coat the whole surface
  7. Dollop on your pancake batter in whichever size you prefer
  8. Flip once the edges dull to an opaque shade and bubbles appear in the centre
  9. Cook for about 2 more minutes, till the bottom is golden brown
  10. Serve with your toppings of choice!

Healthy vegan matcha pancakes

That’s it! Easy and tasty vegan matcha pancakes for the breakfast or brunch! If you love the recipe, please don’t forget to:

Minh Thu
Minh Thu