I have been wanting to make matcha pancakes forever! I kept seeing them everywhere – on Instagram and pancake mix packaging at Mitsuwa, the Japanese supermarket chain. The pictures on the packaging looked good, but they DEFINITELY contained dairy and preservatives.. I didn’t even bother to check.
The recipe developer in me, didn’t let me Google for a recipe. I simply made my dairy-free pancake recipe, but substituted the vanilla extract with matcha powder. For pancakes I use a low-grade matcha powder. It’s not as expensive as ceremonial matcha (superior Japanese matcha). I won’t use it for a matcha latte, but for baking it’s fine.
To make them rich and fluffy like classic buttermilk pancakes, I added cashew cream that I make myself: raw cashews soaked in boiled water with 1 tablespoon of apple cider vinegar, then blended. If you have a Rolls Royce blender like a Vitamix, you can soak for just 20 minutes. Regardless, I like to soak them the night before, usually on Saturday night for Sunday morning pancakes.
I thought you would also be interested to know about the origins of matcha. How this green powder became the cocaine of the 21st century.
THE HISTORY OF MATCHA
Matcha has its roots in ancient Japan and China, where powdered tea was first developed over 900 years ago. Buddhist monks who practiced Zen Buddhism brought the custom of drinking matcha during meditation to Japan after studying the tradition in China. The cultivation and processing of matcha was refined over the centuries. In the 12th century, Japanese monks perfected the growing, harvesting, and grinding techniques that best preserved the delicate flavor and vibrant green color of matcha. The monks would grind the tea leaves into a fine powder that was whisked with hot water instead of steeped, allowing the nutrients and flavors to fully dissolve.
Over time, the preparation of foamy, fresh matcha became an integral part of the traditional Japanese tea ceremony. It emphasizes simplicity, mindfulness, and attention to detail. My pancakes are not authentic, but they’re definitely simple, pretty healthy and fantastic!
You need to play this song when you make them.
BTW, I love you so matcha!
Fluffy Matcha Pancakes
Ingredients
For the cashew cream:
- ½ cup raw cashews
- 1 tablespoon apple cider vinegar
- Pinch of salt
For the pancakes:
- 1 cup all-purpose flour
- 1 teaspoon Japanese matcha powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons coconut sugar
- 2 tablespoons olive oil
- 2 large eggs
To serve with:
- Vegan butter or butter
- Maple syrup
Instructions
- Soak the cashews in boiling water with the apple cider vinegar and a pinch of salt for 1 hour (or overnight). Drain the cashews and transfer them to a blender with 3⁄4 cup fresh water and salt. Blend until smooth.
- In a mixing bowl, whisk together the flour, matcha powder, baking powder, and 1⁄2 teaspoon salt.
- Add the cashew mixture, coconut sugar, and olive oil to the dry ingredients. Whisk vigorously to combine. Add the eggs and whisk gently just to incorporate.
- Warm a non-stick skillet over medium-high heat and lightly grease the pan.
- Use a 1⁄4 cup measure to ladle the batter onto the skillet. Cook until bubbles appear on the surface, then flip and cook for 2 more minutes.
- Transfer the cooked pancakes to a 250°F oven to keep warm while you finish the batch.
- Serve pancakes warm with vegan butter and maple syrup.
