Matcha Pancakes {vegan & gluten-free}

reading time: ca. 1 min

// updated this recipe for you guys! re-created the pancakes using my new favourite pancake recipe, and took new photos because i wasn't happy with the old ones //

Preparation time: 20 mins
Main ingredients: oats, non-dairy milk, matcha
difficulty level: easy
serves: 2-3
suitable for: vegan, lactose-free, gluten-free, nut-free, and delicious "even so"

Guess what i've been making? Of course, pancakes!

Egg-less, wheat-less, milk-less pancakes, to be exact. Made of nothing but oats, soy milk, matcha powder ("what the heck is matcha?"), cinnamon and banana. And more banana and peanut butter and homemade pear purée on top :) 

Yeah... that's what my Sundays mostly look like. (Perfect pick-me-up after a long weekend of partying!)


3 cup of oats * - i actually subbed 1/2 cup shredded coconut
2 cups of non-dairy milk - i'm using soy milk
1 tsp Matcha powder
2 tsp wheatgrass powder (or more matcha) **
1 tsp cinnamon
2 ripe bananas or sweetener of choice
a pinch of salt (optional)

Toppings of choice - in my case: banana, peanut butter, pear purée, cinnamon

* use gluten-free ones if you can! If you're allergic to gluten, make sure your oats are certified gluten free! or sub buckwheat.

** The benefits of wheatgrass are so numerous, i linked you a list of them. The Vitamin A in wheatgrass helps maintain gorgeous skin though, and it overall helps with a smooth digestion process, cleanses the colon, reduces and eliminates fatigue, restores fertility and what not. It's basically a magic cure, alright? ;)


First, grind the oats (and shredded coconut if using) to flour - i simply use my blender for that, it works great!

Add all dry ingredients (oats, matcha powder, wheat grass, coconut, cinnamon) to the blender and process. Then add your milk and banana. Blend everything together very well.
If the batter appears too thick, just add another splash of milk - the matcha and wheat grass powder soaks quite a bit of fluid, i found.

Scoop your batter onto a skillet using a spoon or a small ladle - aim for one heaped tablespoon per portion -, and gently spread out a bit for the pancake to be even. Personally i prefer smaller pancakes, so i usually cook 3 - 4 at a time with each batch. Also, i don't use any oil to grease the pan. Cook over medium-low heat (not too high or else they'll burn!) for about 2-5 minutes, then flip, until each side turns slightly brown, but still green of course due to the superfood powders. Repeat for remaining batter.

TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter.

Serve warm or cold with your your favourite toppings, and enjoy!

BTW: I got 15 small pancake "discs" out of this. Half of them went into my boyfriend's belly, the rest was eaten by happy me :)