What's holding back from many people becoming vegan is that they're afraid of sacrifices - like this one, for example, giving up on pancake no more. Having a nice IHOP meal on a Sunday morning was something my whole family looking forward to once a while. I've been quite determined to try as many vegan recipes as possible, to bring back what has been missing from our old comforting rituals.
Matcha pancake, in particular, I'd like to have very stand-out matcha flavour with the right amount of sweetness. Fluffiness is definitely a bonus, and I think this time I've found a very good trick to make it fluffy without burning the two sides while leaving a undercooked centre. I will reveal it below.
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tbsp Organic Everyday Matcha
- 1 1/2 cups almond or soy milk. I used organic soy milk this time because I was out of almond milk
- 3 tbsp brown sugar or coconut palm sugar
- 3 tbsp canola or avocado oil
- 1/8 teaspoon salt (skip this if your vegan butter is salted)
- vegan buttery spread or canola oil spray *personally I prefer canola oil spray because it doesn't brown easily.
Mix dry ingredients in a large bowl.
Add wet ingredients
Melt a teaspoon of vegan buttery spread or use oil spray in a large frying pan over low to medium heat.
Scope the batter into the pan (I used a lever ice cream scoop), and let it brown each side for about one minute each as my pan heats up very quickly.
Cover the lid to create a slight steam in the pan - this will fluff the pancake without burning nor undercooking the centre.
Serve with maple syrup and fruits of your choice