Vegan Avocado Matcha Pancakes

Vegan Avocado Matcha Pancakes

Feeling breakfast adventurous? How about fully vegan, fluffy green pancakes?

Sunday mornings are all about breakfast! My new recent ritual is to treat myself with some homemade pancakes. I like to space things up and try to make every week a different type.

If you follow me on Instagram (and if you don’t, well….you should – the_fit_mediterranean), you have seen I have posted so many different kinds: low-carb high-protein pancakes, ciccio pancakes, gluten-free pancakes, pancakes with goat milk and blueberries, tiramisu pancakes, savory pancakes with smoked salmon and eggs…you name it.

This morning I got up feeling a bit breakfast adventurous and decided to experiment with avocado, matcha, vegan and gluten-free!

How do green pancakes sound to you?

What if I tell you they have no veggies and (for once) no banana?

What if I add that you need just a blender, a pan, a spatula, done. Minimalist breakfast-ing like a pro!

Convinced yet?

Ingredients (makes 4 pancakes):

  • 1 cup gluten-free oat flour
  • 1/2 large ripe avocado
  • 1 tbsp ACV or coconut vinegar
  • 1 tbsp maple syrup
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • a pinch of salt
  • 1/4 tsp match powder
  • 1/2 cup non-dairy milk (or more if needed)
  • coconut oil to grease the pan

toppings (optional)

  • coconut cream, blueberry syrup, pumpkin seeds

If you don’t have oat flour, you can easily just make it at home by just placing 1 cup of oats into your blender

and process until they turn into flour! Yes…simple as that!

For this recipe you will need to use coconut vinegar or apple cider vinegar. This is essential to help the pancake rise and get nice and fluffy, since we are not using eggs

Place all the ingredients together in your blender

and process until creamy. The batter will be thicker than normal pancakes and you might need to add more milk. This will depend on the size and level of ripeness of your avocado.

Grease a non-stick pan with coconut oil and heat over medium heat. Scoop 1/4 cup of batter into the pan and spread into a circle, not too thin. Cook for 3-4 minutes on each side or until a spatula easily slides underneath to flip. If the center of your pancakes isn’t cooking through all the way, lower the temp and leave them for longer on each side. Repeat until all the batter is used up.

Top it off with coconut cream, blueberry syrup and some pepitas!

Soft and fluffy, fully vegan Sunday Pancakes!



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.