Why are my vegan pancakes gooey?

If you mix the batter too much , you knock all of the air bubbles out and your pancakes won't rise very well, resulting in a gummy texture. Mix it until it just comes together and no more. Another cause of gummy pancakes is leaving the batter to sit for too long before frying.

Is Matcha always vegan?

Is it vegan? Yes, matcha powder is vegan-friendly — made from tea leaves, it is completely plant-based!

Why are restaurant pancakes so fluffy?

The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy . It's a simple switch that makes all the difference.

Why are my pancakes rubbery not fluffy?

If you stir your pancake batter too much, the gas bubbles that your acid and base just produced will be released. Over stirring causes tough, rubbery pancakes . You should barely stir your pancake batter.

Why is matcha not popular in China?

In the 12th century at the latest, Chinese compressed tea, the raw material for matcha, was introduced to Japan. When the production of compressed tea was banned in China in 1391, matcha was abandoned in China and developed in Japan thereafter .

Which milk is best for matcha?

In between whole and fat-free falls 2% or reduced-fat milk , which is considered an agreeable pairing for matcha lattes, as it retains a foamy, creamy texture but tones down the heavy, rich flavor of whole milk.

Do Japanese really drink matcha?

Matcha, or green tea, is one of the unique flavors of Japan . Over the past few years, matcha has been experiencing a boom, and has become popular overseas as well. You can now find green tea lattes at a certain global coffee chain, and matcha flavored sweets and ice cream are available in stores around the world.

Why are my pancakes gooey?

There are a few common mistakes that can lead to gooey pancakes. One of the most common is using too much liquid in the batter . This can make the pancakes too dense and wet, resulting in a gooey texture. Another mistake is not correctly preheating your pan or skillet.

Why is my vegan cake gummy?

This can happen for a few reasons, but the biggest reason is that your ingredients weren't room temperature . If your ingredients, even vegan ingredients, aren't all room temperature (i.e. some are cool, some are warm, some are hot), the cake will come out gummy.

Why did my pancakes come out gummy?

Overmixed Pancake Batter When you overmix the batter to “make sure there are no lumps left” you are activating the gluten (a protein found in flour). While you won't notice it in batter form, overmixed pancake batter will yield a gummy or rubbery pancake texture.

Why is my vegan cake soggy?

Perhaps the recipes you're following are a little off? You could try different ones or try reducing the water and/or oil content a little . If you're adding things like fruit to the batter it can release juices during baking that can make cakes soggy.

Vegan Pancake Recipe with Matcha (2024)

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Have you tried matcha green tea powder? This is my first time using it in a recipe and totally love it! This is now the best Vegan Pancake Recipe I have ever made! I topped with figs and blueberries mixed with agave.

Can I just tell you that I am disappointed that it took me THIS long to start working with Matcha!

I don’t know why I haven’t used it before!

Even though I have had desserts made by other bloggers or in restaurants, I never really tried my hand at it!

But, you have heard the platitude about better being late to Matcha than never trying it before!

Now, that I have tried it, I can’t stop using it. I even flavored my sparkling water with it and it was the best drink ever made!

So, what is matcha? Its tea leaves dried and turned into a powder.

What’s the difference between Green Tea and Matcha Tea Powder?

Basically, when tea is harvested, the components of the leaves are extracted and the remaining part of the leaf is discarded. That’s how we get regular green tea. To make matcha, the whole leaf is used to make the powder!

This stuff is fascinating, isn’t it? As I was researching it, I came across so many fun facts and matcha health benefits. I am not a dietician or health professional of any kind. These 5 fun facts are my own opinions from what I researched.

5 Fun Facts about Matcha

1) In Japan, preparing matcha is almost a religious experience

One of my many dreams, is to attend a very traditional Japanese tea ceremony. There are so many preparations that go into making the tea. There are precise steps taken during the preparation, requiring ritualistic steps. When you finally consume it, its almost a very zen moment!

Source: Honoring the Matcha Tea Ceremony: A Traditional Japanese Ritual

2) Matcha puts you in a good mood

Have you heard of L-theanine? I hadn’t heard of it until now and it is a very intriguing amino acid! (I never thought I would ever say that about amino acid). It has this amazing ability to cross the blood-brain barrier and as a result, it can calm the mind. The body will feel relaxed and you will find yourself energized!

3) Best Food Source for Antioxidants

1 cup of brewed matcha tea has more antioxidants than 10 cups of green tea! Holy Antioxidants, Batman! Its measured by a method known as ORAC (Oxygen Radical Absorbance Capacity) used by USDA. After reading that Matcha is a great source of antioxidants, I have to remake my Antioxidant blast to include this powder! To keep the antioxidant power, its recommended that you don’t mix it with cow’s milk products.

4) True Matcha is Scarce!

Not all matcha is created equally! True matcha (or ceremonial grade) is very rare. Its only grown in 4 areas in Japan: Uji/Kyoto, Shizuoka, Nishio and Sayama. They produce high quality matcha tea and it’s still harvested in the tradional way. The Kyoto variety is widely considered the highest quality tea around. Most of the traditional Japanese tea ceremonies use this grade only. It has a very distinct light green color

The premium grade is the most common type found around the world. I used it to make both my pancakes and my mineral water using this (affiliate link) TEAki Hut brandand it was delicious. It also has a very prominent green color and tastes amazing.

The less common version is the cooking grade variety and the most affordable of the three. It has been stripped of most of its goodness and mostly used to provide color to the recipe. You can distinguish it by its very dark green color

Source : Wikipedia and Encha.com

5) It has to be prepared and stored correctly

So, I need the right tools to make matcha! Using a spoon to stir it is a huge no-no. The best way to make it is to use (Affiliate Link) Bamboo Whisk Set just like they do in Japan. I ordered it, but, sadly, it didn’t get here in time. So, instead, I used a brush. Use something that has bristles at the end which will ensure that the powder mixes completely with the water. To store it, put it in an airtight container and place it in a cool, dry place. I have seen people store it in the fridge too. To prepare the tea, add 1 tsp to warm (about 20° above room temperature) 8 oz water and mix. Since the powder tends to settle, its best to consume it immediately

Source: Japanese Green Tea Company and Business Insider.

For all its wonderful benefits, all matcha grades have one drawback. Since matcha is grown and extracted in its entirety, it has a high amount of lead.

Now, let me tell you about these vegan pancake recipe.

There is something so delectable about making pancakes from scratch, isn’t there? I feel like I can taste every ingredient in it and savor all the sweet ingredients.

I wanted to make a very easy and quick vegan pancake recipe for Sunday brunch. This way, there is more time to devour it! Its going to be my Sunday brunch staple!

Try my savory scallion pancakes recipes. Or, go the waffle route and try my chocolate chip and pecan waffles.

Tell me about your favorite Matcha recipe.