For 8 servings

For Vegan Pancakes with Matcha, Lemon and Rice Syrup

– 440 g wheat flour type 550
– 1 heaped teaspoon of baking powder with pure tartar
– 2 heaped tsp matcha tea
– 1 tsp bourbon vanilla ground
– 1 tbsp. grated rind of an untreated lemon
– 2 servings vegan egg substitute, prepared according to package directions
– 4 tbsp. frying oil
– 6 heaped tbsp. vegan spray cream alternative
– 4 tbsp. natural coconut drink
– Rice syrup to taste
– Matcha tea ground for dressing


For Vegan Pancakes with Matcha, Lemon and Rice Syrup

Step 1
Mix flour, baking powder, matcha, bourbon vanilla, lemon zest and vegan egg substitute until smooth. Let this rest for 10-15 minutes.

Step 2
Preheat the oven to 100 degrees Celsius.

Step 3
Heat 2 tablespoons of oil in a large non-stick frying pan. Place 4 equal portions of batter (equal to about half the batter) in the pan and cook over medium heat until golden brown, about 2 minutes on each side. Remove pancakes from pan and keep warm in oven.

Step 4
Add remaining oil to pan and do the same with remaining batter.

Step 5
Fold cream alternative into natural coconut drink. Serve the pancakes on a plate with rice syrup, cream alternative and matcha.


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