Matcha Mylkbar's vegan matcha pancakes with chocolate sauce recipe

Matcha Mylkbar's matcha pancake stack.
Matcha Mylkbar's matcha pancake stack. Photo: Supplied
Difficulty
Easy
Dietary
Egg-free

This is one of the signature dishes at Melbourne's Matcha Mylkbar, the brainchild of Nic Davidson and Sarah Holloway, the team behind leading matcha suppliers Matcha Maiden.

Ingredients

Pancakes

1 cup plain flour

2 tbsp sugar

1 tbsp matcha

½ tsp salt

2 tsp baking powder

1 tbsp vegetable oil

1 ¼ cups cold water

Chocolate sauce

200g Callebaut 74 per cent dark chocolate

100ml full fat coconut milk

1½ tsp dark cacao powder (we use Mörk)

1g salt

To serve

Seasonal fruit, sliced

Ice-cream (optional)

Method

For the pancakes

Whisk together flour, sugar, matcha, salt and baking powder until aerated. Make a well in the dry ingredients and add oil, then slowly add water and whisk until smooth.

Heat non-stick pan on medium heat. Using a ladle, pour a scoop of pancake mix into the pan. When air bubbles appear, flip over and cook for a further minute. Repeat with remaining mixture.

For the chocolate sauce

Melt chocolate over double boiler. In a separate pot, bring the coconut milk to a simmer. 

Incorporate milk slowly into the melted chocolate. Once combined, stir in cacao powder and salt. Leave to cool. 

To serve

Make the pancake stack: Place one pancake on a plate, add some chocolate sauce and seasonal fruit, add another pancake, add some more chocolate sauce and seasonal fruit, and repeat (approximately four pancakes per serve). Pimp up with some ice-cream. Regret nothing.