Vegan Matcha Pancakes

In a medium bowl, whisk together flaxseed meal, lemon juice and 1 tablespoon water.

Let sit until thickened, about 5 minutes.

Meanwhile, in a large bowl, whisk together flour, matcha powder, baking powder and salt.

Add almondmilk, agave and oil to flaxseed mixture and stir well.

Add to flour mixture and stir just until combined.

Heat a large skillet or griddle over medium heat.

Brush with oil (or swirl 1 or 2 teaspoons oil around the bottom of the skillet).

Working in batches, pour about 1/4 cup batter into the skillet for each pancake, spreading it out slightly to make 3 1/2- to 4-inch pancakes.

Cook, flipping halfway through, until puffed and deep golden brown on both sides, 5 to 7 minutes total. (If pancakes begin to brown too quickly before they're cooked through, reduce heat slightly.)

Transfer pancakes to plates, top with a squeeze of lemon juice and dusting of powdered sugar and serve.