Vegan Matcha-Mint Pancakes w/ Vanilla Sauce

Fluffy and delicious plant-based breakfast with hints of mint and green tea!

Prep Time: 7 mins – Cook Time: 10-12 mins – Yield: 5-6 small pancakes

Matcha and mint are two of my favorite flavors of all time, and pancakes are one of my favorite breakfasts of all time. So… it was only natural to give matcha-mint pancakes a go! The flavor combo is better than I ever could have imagined and I’m beyond excited to share it with you all!

Let’s dive into the main ingredients used in this recipe:

– matcha is a concentrated and powdered form of green tea and is very popular in Japan (although it has taken the world by storm and is now very popular nearly everywhere). Matcha can be quite bitter and grassy on it’s own; it comes from a leaf after all. But, when mixed with sweet and tangy elements, matcha is magical! Matcha does have caffeine, but it is also high in antioxidants and certain amino acids.

– mint is one of my favorite flavors. Although some people bash mint, saying it tastes like toothpaste, I find it very refreshing and delicious. Just a small handful of fresh mint leaves goes a long way with providing your dish with much needed freshness and subtle sweetness. I find my mint at the Asian market near me, but it should be readily available at most supermarkets around the world. If you can’t find fresh mint, you can try mint (sometimes “spearmint” or “peppermint”) extract instead. You’ll want to start small as it can be overbearing.

– vanilla is a key component in both the pancakes and the sauce. Vanilla compliments both matcha and mint very nicely, so it was the perfect background flavor to choose for this recipe. Vanilla comes in multiple forms, most common being vanilla extract. Vanilla beans are also super delicious, but they are often much more expensive and inaccessible. If you’re looking for the most affordable vanilla flavoring, then imitation vanilla extract is what you should purchase. It tastes very similar to pure vanilla extract, but can be found at a much lower price.

Ingredients:

(for the pancake batter)

– 1 cup flour (all purpose or whole wheat work best)

– 2 tbsp cane sugar

– 3/4 tbsp baking powder

– 1/4 tsp baking soda

– 1 cup plant milk (I used soy)

– pinch of salt

– 1/4 cup fresh packed mint

– 1 tbsp apple cider vinegar

– 1 tbsp vanilla extract

– 3/4 tbsp matcha powder

(for vanilla sauce)

– 1/2 cup raw cashews

– 1/4 tsp matcha powder

– 1/4 cup plant milk

– 2 tbsp maple syrup

– 1/4 tsp vanilla extract

– 2 tbsp apple cider vinegar

Instructions:

Add plant milk, mint, and matcha to a blender and blend until all the mint is broken down and you have a smooth light green milk.
Then, add the green milk to a large bowl with the rest of the pancake batter ingredients.
Stir the batter until smooth and thoroughly combined.
Heat a skillet/pan to medium-high heat. Add oil or butter (1-2 tbsp) if your pan is not non-stick.
Then, scoop the pancake batter (about 1/4 cup per scoop works best) onto the pan and let the pancakes cook on the first side for 3-5 mins or until the bottom side is browned.
During those 3-5 mins, add the vanilla sauce ingredients to a blender or food processor and blend until smooth. Feel free to add more milk if the sauce is too thick, and more cashews if the sauce is too thin.
Next, using a spatula, flip your pancakes over to the other side and let cook for an additional 3-5 mins.
You will know the pancakes are done cooking when both sides are browned and they are fluffy (not wet or doughy) all the way through.
Plate the pancakes and top with vanilla sauce and toppings of choice (these go very nicely with freshly chopped strawberries).
Enjoy!!

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Vegan Matcha-Mint Pancakes w/ Vanilla Sauce

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