Front View of a Plate of Pancakes Topped with Figs and Blueberry - What Vegans Don't Eat
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Vegan Pancake Recipe

Vegan Pancake Recipe made with Matcha powder.  Made in 20 minutes.
Course Breakfast, brunch
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 pancakes
Calories 202kcal
Author Healing Tomato

Ingredients

For The Pancakes

For The Toppings

  • 4 Figs Each cut into 4 pieces
  • 1/2 cup Blueberries
  • 1 tsp sweetened coconut
  • 1 Tbsp Agave Optional
  • 1/4 cup Pure Maple Syrup

Instructions

  • In a bowl, add all the ingredients for the pancake except the almond milk
  • Mix with a spoon, then introduce the almond milk (1/4 cup at a time).  Mix well before adding the milk
  • Heat a griddle to medium heat and add 1/2 tsp of coconut oil
  • Add about a 1/4 cup of the pancake batter and let it cook on one side
  • Flip after about 45 seconds or when you see the edges start to brown
  • Cook the other side for 45 seconds and transfer to a plate
  • Use up the rest of the batter.  Makes about 4-5 pieces of pancakes

To Make The Toppings

  • In a bowl, add all the ingredients for the toppings (except the maple syrup)
  • Top the pancake with the fruit mixture
  • Drizzle the maple syrup and serve immediately

Nutrition

Serving: 1pancake | Calories: 202kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Sodium: 142mg | Potassium: 279mg | Fiber: 3g | Sugar: 21g | Vitamin A: 95IU | Vitamin C: 2.2mg | Calcium: 200mg | Iron: 1.2mg