Fluffy Matcha Pancakes
These unique matcha pancakes use a homemade cashew cream as the liquid base instead of traditional milk. The cashews are soaked for at least an hour before blending into a smooth cream, which is then mixed with dry ingredients and cooked like regular pancakes.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: American, Asian-Inspired
Diet: Vegetarian
Keyword: Breakfast, Dairy-Free
Author: Shelly
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
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.