Made these fluffy matcha pancakes last weekend for St. Patrick’s day, but they make a wonderfully delicious and nutritious breakfast any day of the week!

They’re based off of my 3-ingredient vegan and gluten-free pancake recipe, with added matcha powder & cinnamon, plus baking powder and apple cider vinegar which makes the pancakes extra fluffy!

It’s such an easy fool-proof and allergy-friendly recipe to make with just a handful of ingredients you probably already have at home. I sometimes leave out the matcha powder or replace it with cacao powder for a “chocolaty” version. If you’re into chocolate, then you gotta check out these Double Chocolate Chip Pancakes with Chocolate PB Sauce! Unreal!

I love to serve these matcha pancakes with a luscious and tangy coconut vanilla cream, pure maple syrup, coconut flakes, and fresh fruits. Hope you try and enjoy them as much as we do. Don’t forget to leave a comment below or tag me on Instagram or Facebook @nutriholist #nutriholist so I can see and share your creations.

Matcha Pancakes with Coconut Vanilla Cream - Nutriholist

Matcha Pancakes with Coconut Vanilla Cream

Serves 2       

Ingredients

  • 1 cup gluten-free oats (I used steel-cut)
  • 1 cup coconut milk (or dairy-free milk of choice)
  • 1 banana (medium size)
  • 1 tablespoon matcha powder
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon (optional)
  • 1 tablespoon coconut oil for cooking (more if needed)

Coconut Vanilla Cream

  • 1/2 cup coconut yogurt (or plain organic yogurt)
  • 1/2 teaspoon vanilla bean powder (or 1 teaspoon vanilla extract)
  • 1 tablespoon pure maple syrup

Directions

  1. Add all pancake ingredients (except for cooking oil) into a high-speed blender and blend until smooth
  2. Heat coconut oil in a non-stick pan over medium heat, then reduce heat to medium-low
  3. Pour about 2 tablespoons of the batter in the pan and cook until bubbles have formed on the top (around 2-3 minutes)
  4. Flip the pancake and cook an additional 1-2 minutes on the other side. Repeat until all the batter is used
  5. Mix all coconut vanilla cream ingredients in a bowl, pour over the pancakes with a drizzle of maple syrup, coconut flakes, and fresh fruits. Enjoy!

NOTE: If using a food processor or regular blender, it’s best to grind the oats into flour first. You could use a coffee grinder or food processor for that.