The Gurus Ultimate Fluffy Matcha Flapjacks

2 min reading time

Prep time: 10 mins | Cook time: 15 mins | Serves: 2-3

The Dry Base:

The Wet Base:

1 ¼ cups Oat milk (my top recommendation for its creamy, toasted notes that accentuate the Matcha)
1 large Egg (at room temperature)
3 tbsp Melted coconut oil (or melted butter)
1 tsp Vanilla extract

Toppings:

Whisk the Greens: In a large bowl, sift the flour and Matcha Guru Matcha together. Sifting is crucial here to prevent "green clumps" and ensure an even, vibrant color. Whisk in the baking powder, sweetener, and salt.
Combine: In a separate jug, whisk the oat milk, egg, melted oil or butter, and vanilla.
The Fold: Pour the wet ingredients into the dry. Use a spatula to gently fold them together. Stop as soon as it’s combined. A few small lumps are fine—over-mixing will make the flapjacks tough instead of fluffy.
The Rest: Let the batter sit for 5 minutes. This allows the leavening agents to activate, giving you those characteristic bubbles.
The Cook: Heat a non-stick pan over medium-low heat. Lightly grease with a tiny bit of coconut oil. Wipe away excess so the flapjacks brown evenly.
Pour & Flip: Pour roughly ¼ cup of batter per flapjack. Wait until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip gently and cook for another 1-2 minutes.

Guru Tip: Keep the heat low! High heat will brown the outside too quickly and dull the beautiful green color of the Matcha.

Mouthfeel: Pillowy and soft with a slight creaminess from the oat milk.
Flavor Profile: The initial hit is the bright, grassy sweetness of the Matcha, followed by the rich, woody depth of the maple syrup. The berries provide a necessary acidic "pop" to cleanse the palate.

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