Vegan Matcha Pancakes

Posted by in Breakfast, Matcha, Pancakes | 2 comments





















Hello & Happy Thursday!!





I’ve created countless matcha concepts, but sadly, pancakes wasn’t one of them! I love a good pancake, however, they have to have a modern spin and something interesting going on or it just doesn’t keep my tastebuds interested. 


(Some of my favorite pancakes to date are the strawberry rhubarb, pistachio

Red Velvet, Gingerbread)


Pancakes are one of the easiest concepts to throw together, which is perhaps why I don’t do many recipes for them. However, I got the urge to create one of my favorite flavors while gravitating away from white flour. 


I’ll be honest, I try not to opt for white flour with recipes, but it really is the best for pancakes. That being said, I tried to go all out an use oats instead for this recipe.


I hate to speak negtavitly about a healthier alternative, but it just didn’t taste like a traditional pancake. I’ve seen various recipes that utilize oats instead of flour, but for myself I’d rather not have a pancake altogether as the results were underwhelming. Perhaps the problem is not being able to use egg as a binder, but at any rate it was just.. meh. 



Needless to say, the vegan Whole Wheat Matcha Pancakes were born! lol 








What I love about these pancakes is everything! They pack matcha, spinach, whole wheat flour, uses banana instead of egg, easy to make, perf for any season, feature classic coconut whip, and non vegan approved!



If you love all things matcha or healthier pancake concepts, then this recipe for whole wheat Matcha Pancakes is for you!










Why this recipe rocks: 




Whole wheat flour

Aesthetic appeal 

Perf for any season 

Non vegan approved 






























Recipe Tutorial 




Yields 10 pancakes

Vegan Whole Wheat Matcha Pancakes

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 2 Cups whole wheat flour 
  • 2 tbsp cup coconut sugar
  • 2½ Teaspoons Baking powder
  • ½ Teaspoon Baking soda
  • ½ Teaspoon Salt
  • 2 Cups Almond milk (room temp)
  • 1 cups fresh spinach
  • 1 tsp cinnamon 
  • 2 tbsp matcha powder 
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1 small banana
  • 2 Tablespoons coconut oil
  • Coco whip:
  • 1 can of coconut milk (refrigerated overnight)
  • 1 tsp vanilla
  • 1/3 cup powdered sugar


  1. Pancakes: Combine together flour, coconut sugar, matcha powder, cinnamon, baking powder, baking soda, and salt in a mixing bowl. Measure out 2 cups of almond milk, add the apple cider vinegar, whisk to curdle, set aside.  Add mashed banana, vanilla extract, melted coconut oil, spinach, and almond milk w/apple vinegar to a blender or processor, pulse until smooth. Add liquid mixture to dry mixture and mix until just incorporated. (if your wet ingredients get chunky from the coconut oil because the temp is too cold, simply pop in the microwave for a few seconds)
  2.  Grease a pan with coconut oil  over medium heat.Add 1/3 cup of batter for each pancake into griddle, spacing it at least 1" apart. Cook for 2 minutes. Flip & cook other side for another 2 minutes. Garnish with fresh fruit and top with coconut whip!
  3. Coco whip: Throw the solid portion of the coconut milk in the bowl of a standing mixer with the whisk attachment. Add the vanilla and powdered sugar. Chill for 10 minutes then top the pancakes with it



3197 cal


39 g


679 g


57 g
Click Here For Full Nutrition, Exchanges, and My Plate Info












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  1. I would love to add some protein powder to these. How would I add it? Subbing out some of the flour? Adding more liquids? Thanks so much!! I really look forward to making these!! 🍵 🥞🤤
    • Hi Cassandra! I would take out a little bit of flour and if the texture is too dry you can always add more almond milk. Let me know how the recipe turns out!

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