Vibrant Spinach Matcha Pancakes Recipe
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.
Servings: 2 servings
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.