Matcha Protein Pancakes (Vegan Gluten-Free)
These egg-free and dairy-free Matcha Protein Pancakes are super fluffy, made with real wholefood ingredients and they are perfect for brunch or breakfast. This vegan stack is also gluten-free and is packed with vibrant matcha.
I love a good matcha first thing in the morning, so why not combine this with the best stack of fluffy pancakes? The result is this delicious stack of vibrant green pancakes, great for boosting your mood and your energy levels and will keep you full all morning long. They are also high in protein and fibre and contain only 1 tbsp of syrup per portion. I love them topped with some yoghurt and berries, but you can add anything you like – chocolate and matcha work really well together, too.
Why will I love these pancakes?
These pancakes are amazing:
- Light, fluffy and tender
- Vibrant green and bursting with matcha
- A real energy and mood boost
- Made with wholefood ingredients
- Naturally egg-free, dairy-free and plant-based
- Easily gluten-free
- Naturally nut-free
- Ideal to make for weekend breakfast or brunch
- Great to meal prep for busy weeks
- Can be kept in the freezer
- High in protein (using protein powder)
- A source of fibre (with oats)
- Easy to make in one bowl
- Can be doubled or tripled to make more pancakes
- Even matcha haters will love these pancakes
- Can be stacked with anything you like
- Lower in sugar
If you already love the sound of these pancakes, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the pancake batter:
- Plant-based milk and apple cider vinegar: any dairy-free milk will work like almond, soya, coconut or oat. This mixture will curdle, helping to bind the egg-free batter.
- Plain or GF plain flour: to keep them fluffy. Use a GF flour blend with xanthan gum (or add ¼ tsp of your own).
- Oat flour: this is high in fibre and you can make your own by blending oats to a fine texture.
- Vegan vanilla protein powder: I love the Form performance or superblend vanilla protein powder here for its added nutrition and amazing ingredients.
- Matcha green tea powder: these are not made equally so find a good quality and vibrant matcha powder for the best flour and colour. I have used Matchaeologist for years and they are my favourite – I have a discount code which is nourishinglove15.
- Baking powder and bicarbonate of soda: for the rise.
- Salt: for flavour.
- Maple syrup: just a little to sweeten the batter. You can use agave syrup, too.
- Chia seeds: these will absorb the liquid and help to bind the batter.
To serve these pancakes:
- Thick dairy-free yoghurt: like NUSH protein yoghurt or Cocos Organic vanilla or natural yoghurt – look for one with minimal ingredients.
- Fresh raspberries: or other berries.
- Desiccated coconut: for some added texture.
Are these gluten-free and nut-free?
These are easily gluten-free as long as you use a GF flour blend than contains xanthan gum (or add ¼ tsp of your own). Also make sure that your oats/oat flour are certified gluten-free. These are also nut-free, just check your yoghurt and dairy-free milk for nuts.
How do I make them?
These pancakes come together in one bowl:
- Stir the milk and vinegar together: and leave for 5 minutes to curdle.
- Whisk together the dry ingredients: to combine.
- Pour in the wet ingredients: and whisk. Then leave for 5 minutes to thicken.
- Heat a non-stick pan with a little oil: you preferred oil.
- Use an ice cream scoop (or similar) to add pancake batter to the pan: and cook for a few minutes until bubbling on top.
- Flip over and cook the second side: until golden.
- Repeat to make all the pancakes: and then stack.
- Top with your desired toppings: and enjoy.
How long will they last?
These pancakes will keep for 2-3 days in the fridge in a sealed container or for 1 month in the freezer. Allow to defrost then warm back up in a non-stick pan.
What other recipes can I try?
For more pancake day inspiration:
- Simple Vegan Vanilla Protein Pancakes
- Blueberry Chocolate Chip Sheetpan Pancakes
- Chocolate Strawberry Pancakes
- Chocolate Hazelnut Banana Pancakes
- Vegan Tiramisu Crepe Cake
Matcha Protein Pancakes (Vegan Gluten-Free)
These egg-free and dairy-free Matcha Protein Pancakes are super fluffy, made with real wholefood ingredients and they are perfect for brunch or breakfast. This vegan stack is also gluten-free and is packed with vibrant matcha.
Ingredients
For the Pancakes:
- 240ml plant-based milk + 1 tbsp apple cider vinegar
- 100g plain or GF plain flour
- 50g oat flour
- 30g vegan vanilla protein powder
- 1 tbsp matcha green tea powder
- 1 ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- A pinch of salt
- 2 tbsp maple syrup
- 1 tbsp chia seeds
- Oil, for frying (e.g. coconut, avocado or olive oil)
To Serve:
- 2-4 tbsp thick coconut/dairy-free yoghurt
- 2 handfuls fresh raspberries
- Extra matcha powder, to dust
- Desiccated coconut, to sprinkle
Instructions
- Start by combining the plant-based milk and vinegar and leaving for 5 minutes to curdle.
- In a large bowl, sift in the plain flour and then add the oat flour, protein, matcha powder, baking powder, bicarbonate of soda and the salt. Whisk to combine.
- Pour in the milk-vinegar mix, maple syrup and chia seeds and whisk well until thick and the mix is bubbling. Leave for 5-10 minutes to sit.
- Heat a non-stick frying pan with a little oil and once hot, scoop some of the pancake batter into the pan (you can use an ice cream scoop). Allow to fry off (with a lid on the pan) over a medium-high heat for 2-3 minutes, until bubbles appear on the surface and the top looks drier. Flip over and cook on the second side until golden. Remove and continue to cook all the pancakes. You will make 8 pancakes.
- Stack the pancakes on two plates and top with the yoghurt, raspberries and some extra matcha and coconut.
- To save for later, allow the pancakes to cool and keep in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and then warm back up in the pan.
Shop the recipe
Stay in touch
I look forward to heating what you think of these Matcha Protein Pancakes so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With matcha love x
p.s. this recipe was first made with Form protein but all opinions are my own and this blog post is not sponsored.
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