Matcha Pancakes Recipe

Flour: The base of the pancakes, providing structure and texture.

Matcha powder: Adds a unique earthy flavor and vibrant green color.

Baking powder: Helps the pancakes rise and become fluffy.

Sugar: Adds a touch of sweetness to the batter.

Salt: Enhances the overall flavor of the pancakes.

Almond milk: A dairy-free alternative that adds moisture to the batter.

Apple cider vinegar: Reacts with the baking powder to help the pancakes rise.

Vanilla extract: Adds a hint of vanilla flavor.

Vegetable oil: Keeps the pancakes moist and prevents them from sticking to the pan.

When mixing the dry ingredients and wet ingredients, be careful not to overmix the batter. Overmixing can lead to dense and tough pancakes. Stir until the ingredients are just combined, even if there are a few lumps remaining. This will ensure your matcha pancakes are light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the pancakes healthier.

• matcha powder - Substitute with spirulina powder: Spirulina powder provides a similar green color and is packed with nutrients, though the flavor will be different.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to achieve the same leavening effect.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that adds a rich flavor and can be used in a slightly reduced quantity.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a good alternative to almond milk.

• apple cider vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity to react with the baking powder for leavening.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor profile that complements the matcha.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.

• Allow the matcha pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from absorbing any unwanted odors from the fridge.
• For short-term storage, keep the pancakes in the refrigerator. They will stay fresh for up to 3-4 days.
• For longer storage, freeze the pancakes. Lay them flat on a baking sheet and freeze until solid, then transfer them to a resealable plastic bag or airtight container. They can be frozen for up to 2 months.
• When ready to eat, reheat the pancakes directly from the fridge or freezer. Use a microwave, toaster, or oven. For the microwave, heat on high for 20-30 seconds per pancake. For the toaster, toast on a low setting until warm. For the oven, preheat to 350°F (175°C) and bake for 10 minutes or until heated through.
• If you prefer a crispier texture, reheat the pancakes in a non-stick pan over medium heat for a few minutes on each side until warmed and slightly crispy.

• For a quick and easy method, use the microwave. Place the matcha pancakes on a microwave-safe plate and cover them with a damp paper towel. Heat on high for about 20-30 seconds per pancake. This will keep them moist and prevent them from drying out.

• If you prefer a slightly crispier texture, opt for the oven. Preheat your oven to 350°F (175°C). Arrange the pancakes on a baking sheet in a single layer. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10 minutes, or until they are heated through.

• For those who love a bit of a crunch, the toaster is your best friend. Simply pop the pancakes into the toaster and toast on a low setting. Keep an eye on them to ensure they don’t burn. This method will give you a slightly crispy exterior while keeping the inside soft.

• If you have a stovetop handy, reheat the pancakes in a non-stick pan over medium-low heat. Add a small amount of vegetable oil or vegan butter to the pan to prevent sticking. Heat each side for about 1-2 minutes, or until warmed through.

• For a more gourmet touch, use a steamer. Place the pancakes in a steamer basket over boiling water. Cover and steam for about 2-3 minutes. This method will keep them incredibly moist and soft, almost as if they were freshly made.

• Mixing bowl: Use this to combine your dry ingredients and another one for your wet ingredients.

• Whisk: This will help you mix the dry and wet ingredients together smoothly.

• Measuring cups: Essential for accurately measuring your flour, almond milk, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like matcha powder, baking powder, and vanilla extract.

• Non-stick pan: Ideal for cooking your pancakes without them sticking to the surface.

• Spatula: Useful for flipping the pancakes once bubbles form on the surface.

• Ladle or ¼ cup measure: Helps in pouring the batter onto the pan to ensure even-sized pancakes.

• Stove or cooktop: Needed to heat the pan and cook the pancakes.

Prepare ingredients in advance: Measure and mix all dry ingredients and wet ingredients separately the night before.

Use a blender: Combine all wet ingredients in a blender for a smoother batter and quicker mixing.

Preheat the pan: Start heating your non-stick pan while mixing the batter to save time.

Batch cooking: Cook multiple pancakes at once if your pan is large enough.

Quick clean-up: Use parchment paper or a silicone mat to minimize mess and speed up cleaning.