How to make vegan matcha pancakes? For some of us, nothing says breakfast like good fluffy pancakes.
My Vata nature makes me love pancakes, but typically, they are not that healthy. You know, the plain flour, granulated sugar, and milk and butter (if you are lactose intolerant) are not a great combo to start your day with energy.
Yet, I wanted to re-create them using Ayurvedic principles and incorporate them into my diet without feeling guilty.
So, this is one of my improved Ayurvedic pancake recipes. Soon available in my under-construction Ayurvedic app ♡
In this vegan matcha pancakes recipe, I use ceremonial grade organic matcha powder.
Not only does its vibrant green color makes any morning a good morning but, it offers us plenty of health benefits, including increased energy levels and improved concentration and focus. Matcha is really a fantastic substitute for coffee.
Moreover, due to the high amount of antioxidants present in matcha, anti-inflammatory effects are also expected.
The color is super green because I also added kale. A must-have vegetable in my kitchen due to its vitamin A content and its ability to support our eye and bone health.
To make this recipe even more mouthwatering, I added a home-made blueberry compote on top. The warm pancakes absorb all the juices from the stewed fruit, and the result is a decadent, moist, even fluffier texture.
Moist and grounding are the attributes we need to balance Vata dosha. Although this recipe is tridoshic, I offer a few adjustments for Pitta and Kapha constitutions.
This recipe tastes a million times better than box mix.
Plus, it has the perfect hint of sweetness, so you can still drizzle some maple syrup (Vata and Pitta) or honey (Kapha) on top.
Vegan Matcha Pancakes
For the vegan pancakes
- 2 cups Old-fashioned oats
- 2 tbs Freshly ground flaxseed meal
- 1 tbs Matcha powder
- A handful of fresh kale
- 2 dates
- 1½ cup Unsweetened non-dairy milk
- ½ tsp Pure vanilla extract
- 1 Banana
- 2 tbs Coconut oil for frying
- Pinch of salt
For the blueberry compote
- 2 cups Fresh blueberries
- ½ tbs Grated ginger
- ½ tsp Lemon juice
- 1 Cinnamon stick
- 2 Cloves
- Let’s do the compote first. Place all ingredients in a saucepan. Bring to a simmer over medium heat.
- Cook without stirring too much. Leave some chunks. Remove from heat and let it cool. Put aside.
- For the pancakes, combine the rest of the ingredients in a blender. Blend until smooth.
- Heat a frying pan over medium heat. Add a bit of coconut oil to fry. Work in batches, pouring about ¼ cup of batter per pancake, spreading it out slightly.
- Wait until each pancake starts to bubble, then flip it over. Repeat.
- Serve with drizzled blueberry compote on top and maple syrup.
I hope you enjoy eating them too! What’s your favorite breakfast food? Let me know in the comment section below.