February 25, 2020 · Written by Foodtolive Team

Vegan Matcha Souffle Pancakes

This recipe is an egg-free and dairy-free version of popular Japanese Souffle Pancakes.

Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min | Servings: 2-3 pancakes


  • 1/2 cup all-purpose flour
  • 1/2 cup coconut flour
  • 2 tbsp powdered sugar
  • 1 tbsp matcha
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp coconut oil
  • 1 tsp vinegar
  • 1 cup plant-based milk
  • Maple syrup/ powdered sugar/ seasonal fruits and berries

Vegan Matcha Souffle Pancakes nutrition


  1. Whisk together 2 types of flour, powdered sugar, matcha, salt, baking powder, and baking soda until well combined.
  2. Make a well in the dry ingredients and add oil and vinegar, then slowly add milk and whisk until smooth.
  3. Heat a large pan over medium heat. Add a thin layer of oil at the bottom. Place the ring molds. Spoon half the batter into one mold, then the other. Cover the pan with a lid and let cook for 8 to 10 minutes.
  4. Use a spatula to flip the pancakes. Cover the pan again and cook for another 3 minutes.
  5. Remove the pancakes to a plate.
  6. Serve immediately with maple syrup and your favorite fruits or berries.