Matcha Pancakes

Ingredients for 3 servings

Dry ingredients:

  • 185g spelt flour
  • 1 tsp baking powder
  • 1 tsp ground vanilla
  • 1 (heaped) tsp Health Bar Matcha Powder

Liquid ingredients:

  • 250 ml non-dairy milk
  • 1 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tbsp neutral coconut oil (+ more for pan)


  • maple syrup


Place the plant-based milk in a bowl with the apple cider vinegar. Leave to rest for 3 minutes. Then add the remaining liquid ingredients and mix.

Mix the dry ingredients separately and then add to the liquid ingredients to form a smooth batter.

Grease a large skillet with some neutral coconut oil. Pour some of the dough into a pancake tin in the pan and let it cook for about 1 minute per side over medium heat. Repeat until batter is used up.

Top the pancakes with as much maple syrup as desired.