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+ servings
5 from 2 votes

Oat Flour Matcha Pancakes

by: claire cary

These fluffy matcha pancakes are the perfect easy breakfast recipe. Made with oat flour, these pancakes are gluten free and vegan friendly. Perfect for a weekend breakfast or meal prep!
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Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
8

Ingredients

Dry

  • 1 ⅔ cups oat flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 2-3 tsp matcha I used 3, depends on flavor preference!
  • ¼ tsp salt

Wet

  • ½ cup non-dairy milk see notes
  • 1 large egg
  • 3 tbsp apple sauce
  • 2 tbsp sweetener of choice I used regular cane sugar
  • 1 tsp vanilla
  • 1 tsp vinegar

Instructions

  • In a large mixing bowl, whisk together all dry ingredients until well combined.
  • Whisk in the wet ingredients until a batter forms. It will likely be on the thicker side, which means fluffier pancakes! If you prefer them a bit thinner, you can add in a few more tablespoons of milk.
  • Head a greased skillet on medium/low heat and all 1/4 cup of batter. Smooth out the top with the back of a spoon.
  • Cook for 1-2 minutes on each side and repeat until all batter has been used. Place the cooked pancakes on a cooling rack while you wait for the rest.
  • Serve with fresh fruit, maple syrup and enjoy!

Notes

The egg can be subbed for an additional 3 tbsp of apple sauce (so use a total of 6), though the pancakes won't be quite as fluffy this way. 
To get a richer green color to the pancakes, I blended the milk with a handful of spinach. This is totally optional, but I promise you won't taste it!
Serving: 1pancake / Calories: 135kcal / Carbohydrates: 21g / Protein: 5g / Fat: 3g / Fiber: 2g / Sugar: 4g

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