Matcha-Banana Fluffy Pancakes
Start your morning with these fluffy and nutrient-packed Matcha-Banana Pancakes! The combination of sweet banana, earthy matcha, and a hint of cinnamon creates a unique and delicious flavor!
Ingredients
Wet
- 1 ripe banana (mashed)
- 3 tbsp plant yoghurt
- 1 tsp sweetened condensed coconut milk (optional)
- 1 cup plant milk (I’m using oat milk)
- 1 tsp white vinegar
Dry
- 1 cup white flour
- 1/4 cup almond flour (see note 1)
Spices (must)
- Pinch of salt
- 1/2 tsp each: baking powder, baking soda
Spices (optional)
- 1 tsp each: maca powder, matcha powder
- 2 tsp hemp seeds
- 1/2 tsp cinnamon
Others
- 1 tbsp shredded vegan cheese (optional)
- Vegan butter for frying (Using Violife’s)
- Fruits: Banana, blueberries, blackberries, raspberries, strawberries
- Optional Toppings: Maple syrup, vegan hazelnut spread, Biscoff spread (Lotus), Sliced almonds
Instructions
- Prepare the wet ingredients: In a large bowl, add the mashed banana, plant yogurt, condensed coconut milk (if using), and vinegar. Start by mixing in 3/4 cup of plant milk. Stir well to combine.
- Mix the dry ingredients: Add the white flour, almond flour, baking powder, baking soda, salt, and optional spices (matcha, maca, cinnamon, and hemp seeds) to the wet mixture. Stir until the batter is smooth and turns green from the matcha. It should be thick but still pourable.
- Incorporate the extras: Add the shredded vegan cheese if using, and mix well.
- Let the batter rest: For best results, refrigerate the batter for 20-30 minutes. If you're in a hurry, you can proceed immediately.
- Prepare toppings: While waiting, squeeze fresh orange juice and slice your favorite fruits for serving.
- Heat the pan: Place a non-stick pan over medium-high heat and melt a small amount of vegan butter.
- Cook the pancakes: Pour 1/4 cup of batter per pancake into the pan, keeping space between them. Depending on your pan size, you can cook 3-4 at a time.
- Flip and finish cooking: When the edges lift and turn slightly brown (about 2-3 minutes), flip the pancakes. Cook for another 1-2 minutes on the other side.
- Serve and enjoy: Stack your pancakes and top them with fruits and your favorite spreads. Enjoy warm!
Video
Notes
- Other flours: You can use whole wheat, spelt, or gluten-free flours (rice, buckwheat, etc.). If using these, add approximately 1/4 cup more milk or water to prevent the batter from becoming too thick.
- Batter Consistency: The batter should be thick yet liquid, not too runny. We want the pancakes to hold their shape and be strong enough to rise, yet still airy.
- Sweetness level: The banana naturally sweetens the pancakes, but you can add a teaspoon of maple syrup date syrup agave sugar or another sweetener if desired.
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 2 days or frozen for longer storage (not recommended). Reheat in a pan or toaster or microwave before serving.
- Serving suggestion: Pair these pancakes with nut butter, vegan yogurt, vegan Nutella, Biscoff spread, or a drizzle of maple syrup. For me, adding fruits is a must!