Gluten-Free Vegan Matcha Pancakes with Red Bean

made with mumu matcha

The traditional pancake contains gluten, dairy, and eggs, so I haven’t been able to indulge in one of my favorite breakfast foods in quite some time. I only had pancakes once in the last two months. For one, I was busy with working out and work in the mornings and would always meal prep chia pudding, so I never had time to try out a new pancake recipe. Now that I’m done with work and leaving for college in a week, I have a lot of time to experiment with new recipes.

My first go at making matcha pancakes failed–I used coconut flour, sugar, and oil and the batter came out like a dough. I couldn’t thin it, and when I did, it broke apart on the pan. The second time, I tried a different recipe, and it worked perfectly!

I added red bean because it is another Japanese ingredient and goes great with matcha. I thought I had red bean in the pantry, but I didn’t so I was really bummed…but then I remembered I had a leftover drink in the fridge–a taro smoothie with red bean. So, I drained the drink and salvaged those red beans!

Also, I took this shot with one hand syrup-pouring while my other hand, shaking, clicked the camera button–all this happened with me laying on my stomach outside in my backyard.

These pancakes were super tasty! The matcha flavor is not too overpowering, and the pancakes are thicc! I can’t wait to make these again.

I used Bob’s Red Mill’s brown rice flour which is gluten-free. You can substitute this in equal parts with regular flour, so feel free to use it in other pancake recipes. I also love Califia Farm’s vanilla almond milk.

The dry ingredients before mixing. I used mumu matcha ceremonial grade matcha powder.

Whisk the dry ingredients together.

Add wet ingredients to dry and whisk until combined.

Heat a skillet over medium heat. Spoon batter about 1/4 cup of batter onto pan. Flip when you see bubbles. Cook until golden brown on both sides.

Look how green these pancakes are! Perfect for Christmas or St. Patrick’s Day! Or any day you’re craving matcha with breakfast!

Gluten-Free Vegan Matcha Pancakes

Megan | August 19, 2019

• prep time: 5 minutes
• cook time: 10 minutes
• total time: 15 minutes

Servings: 2 (6 pancakes)

Ingredients:

• 3/4 cup gluten-free flour (I used brown rice flour)
• 1/2 tsp baking powder
• 1/2 tbsp matcha powder
• 1 tbsp agave + more for serving
• 1/2 tsp vanilla extract
• dash of salt
• 1/2 cup almond milk
• 1/2 banana
• vegan butter
• red bean (optional)
• banana and coconut chips

Instructions:

1. Preheat griddle or pan over medium heat. Grease with vegan butter.
2. Whisk dry ingredients together
3. In a separate bowl, combine wet ingredients.
4. Combine dry and wet ingredients and whisk until combined.
5. Spoon about 1/4 cup of batter onto griddle. Flip when bubbles form. Remove from pan when pancakes are golden brown on both sides.
6. Stack with red beans, top with banana and coconut, and serve with agave syrup.

Dietary Information: gluten-free, dairy-free, vegan

modified from create mindfully