Vibrant Spinach Matcha Pancakes Recipe
Oct 12, 2020 • Updated Oct 17, 2023
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A beautifully green breakfast pancake with hidden veggies and a caffeine kick! These Spinach Matcha Pancakes are a vibrant (and delicious!) way to start the day.
What Makes This Recipe Great
Hear me out, I know matcha and spinach don’t exactly sound like a winning combo, but these Spinach Matcha 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!
I love making this pancake recipe for breakfast because the matcha mellows out the flavor in these pancakes, which aren’t too sweet. It’s the perfect balance first thing in the morning, but you can dress them up with chocolate chips and maple syrup if you’d like something more brunchy.
We’ll be using super simple ingredients you likely have on hand already, like baby spinach, bananas, and rolled oats, to name a few. No fancy gluten-free flours are required, and the batter comes together in less than 10 minutes. Oh, and these pancakes are not only vegan but also gluten-free, refined sugar-free, and oil-free too!
Ingredient Notes
- Gluten free rolled oats: I like Bob’s Red Mill brand.
- Baby spinach
- Ripe banana
- Ceremonial-grade matcha powder: I recommend using ceremonial-grade matcha green tea powder for the best flavor (like what you would use for matcha lattes), but culinary-grade matcha will work in a pinch.
- Almond milk: Or other non-dairy milk of choice.
- Vanilla extract
- Toppings: Vanilla non-dairy yogurt, fresh berries, maple syrup to taste.
How to Make Spinach Pancakes
You may have looked at the ingredients and wondered, “No egg? No all-purpose flour? No baking powder? No salt? No butter?!” Yep. I know. These matcha pancakes need just 6 ingredients and are completely vegan and gluten-free. Plus, there’s only 2 instructions- so simple!
- Add all dry ingredients and wet 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 slightly firm up 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 mins. Repeat until no more batter remains.
Secrets to Success
- I highly recommend using a non-stick pan or griddle to make your pancakes for best results. Otherwise, grease well and flip when bubbles form and pop on one side!
- If the batter thickens 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.
- I recommend reserving these pancakes for breakfast because matcha powder has 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.
- For extra protein, you can add a scoop of your favorite vegan protein powder. Just make sure to balance out the moisture with more almond milk.
Serving Tips
Serve however you like your pancakes! Here are some topping ideas to make these matcha pancakes shine (even brighter than they do alone!):
- Vanilla non-dairy yogurt
- Fresh berries
- Maple syrup to taste
- Vegan butter
- Nut butter
- Coconut shreds
- Dairy-free whipped topping
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat and serve with your favorite toppings
- To freeze, completely cool the spinach matcha pancakes, then store them in a freezer-safe bag or container for up to 3 months. Pop in the toaster oven for a few minutes when ready to eat.
Recipe FAQs
Overmixing can lead to tough, dense, and less-fluffy pancakes. If you feel your pancake batter is too thick, gently whisk in a bit more milk, but just until combined.
More Matcha Recipes
Ultimate Guide to Making Matcha
If you try this recipe out, tag me on Instagram @veggiekins so 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.
Vibrant Spinach Matcha Pancakes Recipe
Ingredients
- 1 1/2 cups gluten free rolled oats
- 1 cup baby spinach
- 1 ripe banana
- 1 cup almond milk + more as needed
- 1 tbsp ceremonial grade matcha powder
- 1 tsp vanilla extract
- to serve
- vanilla non-dairy yogurt
- fresh berries
- maple syrup to taste
Instructions
- 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.
Notes
Secrets to Success
- I highly recommend using a non-stick pan or griddle to make your pancakes for best results. Otherwise, grease well and flip when bubbles form and pop on one side!
- If the batter thickens 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.
- I recommend reserving these pancakes for breakfast because matcha powder has 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.
- For extra protein, you can add a scoop of your favorite vegan protein powder. Just make sure to balance out the moisture with more almond milk.
Serving Tips
Serve however you like your pancakes! Here are some topping ideas to make these matcha pancakes shine (even brighter than they do alone!):- Vanilla non-dairy yogurt
- Fresh berries
- Maple syrup to taste
- Vegan butter
- Nut butter
- Coconut shreds
- Dairy-free whipped topping
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat and serve with your favorite toppings
- To freeze, completely cool the spinach matcha pancakes, then store them in a freezer-safe bag or container for up to 3 months. Pop in the toaster oven for a few minutes when ready to eat.
Nutrition information is automatically calculated, so should only be used as an approximation.
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