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Hear me out, I know matcha and spinach don’t exactly sound like a winning combo but these Matcha Spinach Pancakes will change your mind! The spinach is super mild in flavour and undetectable for the most part, but it adds not only a beautiful green colour, but a boost of nutrition as well. Matcha, on the other hand, also brings some green to the table along with antioxidants, vitamins and minerals. Together they are a matcha made in heaven (ha), and I’ve tested it together in a Matcha Spinach Streusel Muffin recipe from my e-book! So in actuality, you can think of these pancakes as matcha flavoured pancakes with secret spinach hidden in them.
I love making these for breakfast because the matcha mellows out the flavour in these pancakes and they aren’t too sweet. It’s the perfect balance first thing in the morning, but you can also dress them up with chocolate chips and maple syrup if you’d like something a little more brunchy.
I do recommend reserving these pancakes for breakfast because matcha powder does have a high caffeine content, however enjoying it with complex carbohydrates and with food rather than on an empty stomach will allow for a more gradual and sustained energy increase. These pancakes do have a true matcha flavour, so if you’re not a big fan or you’d prefer something without caffeine, you can also opt to make them sans matcha and just use spinach instead.
To make these pancakes all you need to do is toss the ingredients into a blender and then cook pancakes as you normally would. No fancy gluten free flours required and the batter comes together in less than 10 minutes.
We’ll be using super simple ingredients you likely have on hand already, like baby spinach, bananas and rolled oats to name a few. Oh and, these pancakes are not only vegan, but also gluten free, refined sugar free and oil free too!
What’s in these Matcha Spinach Pancakes?
Gluten free rolled oats
Ceremonial grade matcha powder
Almond milk (or other non-dairy milk of choice)
Secrets to success
For best results, I highly recommend using a non-stick pan or griddle to make your pancakes. Otherwise, grease well and flip when bubbles form and pop on one side!
If you find the batter thickening up over time, you can add almond milk in 2 tbsp increments to loosen. Use your judgment with texture–you want to aim for a slow pouring pancake batter.
If you try this recipe out, tag me on Instagram@veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Add all ingredients to a high speed blender (I recommend packing the spinach in first and sifting your matcha to avoid clumps) and blend until smooth. Try not to overblend! The batter should be spoonable, and you can add almond milk in 2 tbsp increments as needed over time. The batter will firm up a little bit as the oats absorb the liquid.
Heat a pan on medium heat, oil if not nonstick and pour about 1/4 cup of batter into the pan. Smooth with the back of a spoon to spread and flip when small bubbles appear on the surface. Cook for an additional 1-2 minutes. Repeat until no more batter remains.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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