My dad has always made the best big and fluffy pancakes, but one thing’s for sure: He probably wouldn’t be down with this healthy green-colored vegan and gluten-free version, even though they taste just as good. (Look away, pops—it’ll be ok!) As a lover of the breakfast staple and matcha, I couldn’t resist combining the two into a mouth-watering treat that also just so happens to be full of benefits.
While regular pancakes don’t exactly do much for your body—they primarily consist of white flour, eggs, butter, and oil, after all—these babies are jam-packed with body-boosting ingredients. In fact, they’re so healthy you can make them any day of the week. The batter is essentially oats, spinach, banana, and soy milk—so like oatmeal, except in a much-tastier form!—which contains a solid amount of iron, calcium, vitamin A, vitamin C, vitamin B6, and fiber. As for the matcha, get ready: Full of antioxidants, the powdered green tea has been shown to protect against cancer and heart disease, and it energizes without the crash that comes with coffee. And another bonus I’m particularly fond of? It can also help calm anxiety thanks to L-theanine, the amino acid it contains.
How to get a quality matcha: I made the mistake of buying matcha from my grocery store, and it ended up being about 80% brown rice filler… aka a total health fail. Since labels can be deceiving and sometimes companies try to fool you into thinking you’re getting something pure when you’re not, make sure you’re buying from reputable retailers. I’m a fan of Mizuba Tea Co. and Encha, and even Trader Joe’s has a quality option available.
What to pair your pancakes with: Make yourself a batch of matcha pancakes topped with a dab of Earth Balance butter and maple syrup. Just make sure your syrup is vegan: I recently wrote about the topic on Well+Good, and surprisingly, not all varieties are animal-byproduct-free.
Fluffy Vegan Matcha Pancakes
These vegan matcha pancakes are so healthy you can eat them every day.
Combine the ingredients in a blender and blend until smooth.
Heat a frying pan over medium heat and spray with olive oil.
Pour batter into your desired pancake size. After a couple minutes, carefully check to see if the bottom is firm with your spatula. If it is, flip and cook on the other side.
Serve with Earth Balance butter and pure vegan maple syrup.
Before going vegan, I was the queen of mac and cheese. And I’m still happy to say nearly a year after going cheese-free, I’m still the queen of mac and cheese—just minus the actual cheese.
There are plenty of ways to make dairy-free mac and cheese—whether you’re using nuts or veggies—but most methods take up more time than I typically want to spend when I need to satisfy a serious, on-the-spot craving. That’s why this recipe I created on a whim one day when I was hangry is such a gem: It only requires four ingredients, can be made in just minutes, and is super creamy. What more could you want?
To make this 4-ingredient mac and cheese, you’ll just need soy milk, organic corn starch, nutritional yeast (which is jam-packed with vitamin B12—aka an amazing mood- and energy-booster), and some pasta. You can use whatever type of noodle your heart desires to make the dish, whether that’s actual macaroni or something totally different—like protein-packed fusilli made from quinoa flour, which just so happens to be what I had on hand.
After rounding up your ingredients, all you need to do is cook up the noodles and make the sauce. Believe it or not, everything can be made in 5 or 6 minutes. Seriously.
The best thing about this quick dish is that it’s great whether you’re vegan or not. If you don’t eat dairy, you have an easy option for lazy days—and if you typically eat dairy, it’s the perfect way to healthify one of your favorite comfort foods. Even my cheese-loving fiancé loves this meal, so that’s saying something.
Ready to eat? Check out the instructions below. And if you try it out, tag me in your pictures on Instagram: @tehrene. I’d love to see what you think!
4-Ingredient Lazy-Day Vegan Mac and Cheese
A simple dairy-free mac and cheese recipe to make on days you want a no-fuss meal.
Start boiling water for pasta and cook according to directions.
Mix nutritional yeast, soy milk, and corn starch together on medium to high heat, stirring constantly until sauce thickens, about 5 to 7 minutes.
Drain pasta without rinsing. Put pasta in bowl and top with cheesy goodness, stirring everything together. Then eat up!