Fluffy Matcha Mango Pancake Stack with Matcha Tofu Mousse (Vegan, Gluten-free, Refined Sugar-free)

Last week I was invited by a local media HK01 for an interview demonstrating how to make my signature matcha mango pancake stack and acai bowl. As the interview was written in Chinese and most of my followers don’t read Chinese, I think I will disclose my recipe here for your convenience ☺️


Matcha Mango Pancakes

90g flour (I tried using Spelt, Buckwheat, Oat, Gluten-free AP flour and all works well with this recipe)
1 ripe mango
80ml unsweetened almond mylk (or any non-dairy milk)
2 tsp baking powder
1 heaped tsp matcha powder (I used Matcha Maiden)
1 tsp vanilla powder
2 tsp ground chia seeds
Pinch of salt

Matcha Tofu Mousse:

1 block silken tofu
1/4 cup coconut water
1 Tbsp almond butter
1/2 tsp psyllium husk
1 tsp matcha powder
2 pitted medjool dates


Matcha Mango Pancakes

  1. Peel and remove the flesh from the mango, using a fork to mash the mango until it turns into puree
  2. Mix the mango puree with your choice of milk.
  3. In another bowl, mix all the dry ingredients together.
  4. Add the wet ingredients to the dry ingredients. You can add more milk or water if the batter is too thick. Let the batter sit for around 5 minutes.
  5. Lightly grease a pan with coconut oil and heat over medium heat.
  6. Pour 1 heaped Tbsp of mixture onto the pan and shape the batter into a circle. Fry for around 1 minute on this side or until you see bubbles on the surface of the pancake
  7. Flip and fry the other side under low heat for another 2 minutes until it is cooked all the way through
  8. Continue with the other batters

Matcha Tofu Mousse

  1. Place everything into a food processor and process until smooth.
  2. Chill for at least 10 minutes or overnight for the flavors to develop.
  3. Spread this mousse in between pancakes together with some berries and here you got a heavenly pancake tower for brunch!
The making of ✌🏻

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