Vegan vanilla and matcha pancakes

Vegan vanilla and matcha pancakes

Total: 15 Min. | Active: 15 Min.
vegan, lactose-free
Nutritional value / people: 269 kcal
, Fat: 10 g
, Carbohydrate: 46 g
, Protein: 6 g

How about some fluffy, slightly sweet matcha pancakes for brunch this weekend? These pancakes only take around 15 minutes to make. Enjoy a special treat this weekend without having to spend hours in the kitchen. And you only need two bowls. Perfect for anyone who hates washing up.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Batter

180 g white flour
1 tbsp baking powder
1 tbsp matcha powder
1 pinch salt
2 ½ dl oat drink
4 tbsp maple syrup
2 tbsp oil
2 tsp apple vinegar
1 tsp vanilla paste

Pancakes

oil for frying
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How it's done

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Batter

In a bowl, mix the flour with baking powder, matcha powder and the salt. Whisk the oat milk with all the other ingredients up to and including the vanilla paste, whisk into the flour.

Pancakes

Heat a little oil in a wide non-stick frying pan. Reduce the heat, pour as much batter into the pan as it takes to make pancakes of approx. 8 cm in diameter. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking, then keep warm. Repeat these steps with the remainder of the batter.

Good to know
Tip: Serve the pancakes with slices of banana, maple syrup and coconut slivers.

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