By Jessica B. •
6 min read
I love starting my mornings with these Japanese oat flour matcha pancakes. They’re soft, fluffy, and packed with that earthy matcha flavor that makes every bite special. Made from simple ingredients like oat flour and matcha powder, you can whip them up in just 30 minutes. Whether it’s breakfast, a snack, or even dessert, these pancakes fit perfectly into any meal.
Ingredients & Substitutes
For my Japanese oat flour matcha pancakes, I use the following ingredients. If you need substitutions, I have some options for you.
Main Ingredients
- Oat Flour: 1 cup. You can make oat flour by blending rolled oats until they are fine.
- Baking Powder: 2 teaspoons. This helps the pancakes rise and stay fluffy.
- Matcha Powder: 1 tablespoon. Look for high-quality matcha for the best flavor and color.
- Milk: 1 cup. You can use dairy milk or any plant-based milk like almond or oat milk.
- Egg: 1 large. The egg binds the ingredients together. For a vegan option, use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water.
- Honey or Maple Syrup: 2 tablespoons. This adds a nice sweetness. You can also use agave syrup for a vegan option.
- Vanilla Extract: 1 teaspoon. This enhances the flavor of the pancakes.
- Salt: 1/4 teaspoon. Just a pinch helps to balance the sweetness.
| Ingredient | Substitute |
|---|---|
| Oat Flour | Whole wheat flour or almond flour |
| Baking Powder | Baking soda (use 1/3 teaspoon) |
| Matcha Powder | Green tea powder |
| Milk | Water or any non-dairy milk |
| Egg | Applesauce (1/4 cup) or silken tofu (1/4 cup) |
| Honey or Maple Syrup | Coconut sugar or brown sugar |
| Vanilla Extract | Almond extract |
| Salt | Leave it out for low-sodium diet |
These ingredients come together to create soft and fluffy pancakes with a unique flavor. Adjust the ingredients as needed to suit your taste or dietary needs.
Instructions
- Gather Your Ingredients
Collect all the ingredients needed: 1 cup of oat flour, 1 tablespoon of baking powder, 1 tablespoon of matcha powder, 1 cup of milk, 1 large egg, 2 tablespoons of honey or maple syrup, 1 teaspoon of vanilla extract, and a pinch of salt. - Mix the Dry Ingredients
In a large bowl, combine the oat flour, baking powder, matcha powder, and salt. Whisk them together until they are well mixed. This step helps to distribute the matcha flavor evenly. - Combine the Wet Ingredients
In another bowl, whisk together the milk, egg, honey or maple syrup, and vanilla extract. Mix until everything is blended smoothly. - Combine Wet and Dry Mixtures
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; some lumps are okay. - Preheat the Pan
Heat a non-stick skillet or pan over medium heat. Lightly grease the pan with a little oil or cooking spray. - Cook the Pancakes
Pour about 1/4 cup of batter for each pancake onto the hot pan. Cook for about 2-3 minutes until bubbles form on the surface. Then flip the pancakes and cook for another 1-2 minutes until they are golden brown.
FAQ
Can I Use Regular Flour Instead of Oat Flour?
Yes, you can use regular all-purpose flour instead of oat flour. However, the texture and taste will be different. Oat flour gives a softer and nuttier flavor, while all-purpose flour will make the pancakes lighter.
What Type of Matcha Should I Use?
I recommend using culinary grade matcha for cooking and baking. It has a good flavor and is usually cheaper than premium matcha. Premium matcha is better for drinking.
Can I Make These Pancakes Vegan?
Yes, you can make these pancakes vegan. You can use almond milk or oat milk in place of regular milk. For the egg, I suggest using a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes until it thickens.
How Do I Store Leftover Pancakes?
If you have any leftover pancakes, let them cool to room temperature. Then, store them in an airtight container in the fridge for up to three days. You can also freeze them. Just place a piece of parchment paper between each pancake and store them in a freezer-safe bag.
How Do I Reheat Pancakes?
To reheat pancakes, you can use a microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat for about 20-30 seconds until warm. You can also reheat them in a skillet over low heat for a couple of minutes.
Can I Add Other Flavors or Toppings?
Yes, you can add many different flavors and toppings. Try adding chocolate chips, blueberries, or banana slices to the batter. For toppings, I enjoy maple syrup, honey, or fresh fruit. You can also add a dollop of yogurt or whipped cream for extra richness.
Delicious Japanese Oat Flour Matcha Pancakes: Soft, Fluffy, and Simple to Make
Ingredients
- 1 cup oat flour
- 1 tablespoon baking powder
- 1 tablespoon matcha powder
- 1/4 teaspoon salt
- 1 cup milk (or plant milk)
- 1 egg (or flax egg for vegan)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Gather all your ingredients and make sure you have everything ready.
- Mix the dry ingredients: In a large bowl, combine the oat flour, baking powder, matcha powder, and salt. Stir well.
- Mix the wet ingredients: In another bowl, whisk together the milk, egg, honey or maple syrup, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet mixture into the bowl with the dry ingredients. Mix gently until just combined. Do not overmix; it’s okay if there are a few lumps.
- Preheat your skillet: Heat a non-stick skillet over medium heat. You can add a little oil if you like.
- Cook the pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook: Carefully flip the pancake and cook for another 2 minutes until golden brown.
- Serve and enjoy: Take the pancakes off the skillet and serve them warm with your favorite toppings like syrup, fruit, or yogurt.
Nutrition
Trying out Japanese oat flour matcha pancakes is a delightful experience that I highly recommend. The combination of soft fluffy texture and the earthy taste of matcha creates a unique breakfast or snack option that’s hard to resist.
Whether you stick to the classic recipe or experiment with your favorite toppings and flavors, these pancakes are sure to impress. I love how versatile they are and how easy it is to make them fit various dietary preferences.
I hope you enjoy making and savoring these pancakes as much as I do. Don’t forget to share your creations and any variations you try. Happy cooking!
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