Vegan Matcha Pancakes

🛒 Ingredients

• #Dry Ingredients;
• 120 g plain all‑purpose flour
• 1 tsp matcha powder (reduced amount — gives soft warm tone, not bright green)
• 2 tbsp cane sugar or coconut sugar.. 1 tsp baking powder
• ½ tsp baking soda.. Pinch of fine sea salt
• #Wet Ingredients;
• 180 ml unsweetened plant milk (oat or soy).. 1 tbsp apple cider vinegar or lemon juice
• 1 tsp pure vanilla extract.. 2 tbsp melted coconut oil
• #To Serve;
• Maple syrup.. Fresh blueberries

👩‍🍳 Instructions

1. 1

   Make plant buttermilk: Stir vinegar into plant milk in a small bowl. Let sit 2–3 minutes until slightly thickened. Add vanilla and coconut oil; whisk well.

2. 2

   Mix dry ingredients: In a large bowl, sift flour, 1 tsp matcha, sugar, baking powder, baking soda, and salt. Whisk evenly. Note: Small amount of matcha gives gentle flavour and warm golden tone — not vivid green.

3. 3

   Combine: Pour wet mixture into dry ingredients. Stir gently just until smooth — do not over‑mix. A few tiny lumps are fine.

4. 4

   Cook: Heat a non‑stick pan over medium heat, lightly brush with oil. Pour about ¼ cup batter per pancake. Cook 2–3 minutes until bubbles appear and edges look dry. Flip carefully; cook 1–2 minutes more until golden brown both sides.

5. 5

   Serve: Stack on a plate, drizzle generously with maple syrup, top with fresh blueberries. Enjoy warm!