This recipe is amazingly light and fluffy, and not too sweet! In fact, the only only sweetener is from the maple added on top!

Matcha Berry Pancakes [Vegan, Gluten-Free]


Cooking Time




For the Wet Mix

  • 1 tablespoon flax seeds, ground
  • 2 1/2 tablespoons warm water
  • 2/3 cup almond milk, unsweetened
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon olive oil

For the Dry Mix

  • 1 cup gluten free all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon matcha powder

For the Pancake Garnish

  • Berries
  • Maple syrup
  • Vegan butter


  1. For the wet mix, in a bowl mix the ground flax and the warm water and allow to sit for 10 minutes.
  2. Add the almond milk, vanilla extract, apple cider vinegar and olive oil and stir well. Set aside until ready to add to the dry mix.
  3. For the dry mix, add the flour, baking powder, baking soda, salt and matcha to a bowl and whisk till well mixed. Add the wet mix and stir until most of the lumps are gone. Be careful not to over stir!
  4. To cook the pancakes, heat a skillet over medium heat and add a small amount of oil to the pan. Ladle out a  portion of the pancake batter into the pan. Sprinkle some of the fresh fruit around the top of the pancake.
  5. Cook until the pancake is bubbling around the edges and then flip (after about 4 minutes).
  6. Cook on the other side about 4-5 minutes or until cooked all the way through.
  7. To serve, top with more berries, maple syrup and vegan butter!

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