matcha protein pancakes cut in fourMatcha Oat Pancakes Recipe

Air Fryer Vegan Matcha Protein Pancakes

Super dense matcha protein pancakes are filling and oh so yummy! These were made with the uber-healthy Air-Fryer that uses less oil than regular cooking, but they can also be made in a good old fashioned frying pan too! Added bonus: the pancake recipe is vegan and gluten free!


1 cup Gluten-Free Pancake or Waffle Mix
2 tsp matcha ( Barista’s Matcha or Foodie’s Matcha )
1 tablespoon Bob’s Red Mill Egg Replacer
Up to 1 cup of plant milk – recommend oat or soy – for desired thickness
1 teaspoon oil ( avocado, olive )
Wow Butter ( soy-based peanut butter substitute or other high-protein seed butter )
½ cup crushed nuts & seeds – cashews, almonds, pecans, chia seeds, hemp seeds, pumpkin seeds, etc.
2 ripe sliced bananas
Coconut Nectar or Agave Syrup to taste


1. In a medium-sized bowl whisk together the dry ingredients.
2. Add plant milk until an easily pourable consistency is reached / achieved while mixing with a fork.
3. Brush a non-stick pan with oil and distribute the crushed nuts & seeds all around
4. Pour batter on top of crushed nuts
5. Place sliced banana on top of batter
6. Bake in an Air Fryer for 20 min at 200F ( 95C )
7. Cut it into 4 pieces and stack with Wow Butter in between.
8. Drizzle Coconut Nectar or Agave Syrup on top to taste.

No Air-Fryer? Use a frying pan on medium heat, add oil evenly, distribute nuts and seeds across full bottom, pour batter on top, and flip when ready.