Matcha Pancakes - Green Tea Pancake Recipe (Gluten-Free)

Matcha pancakes are a delightful treat to enjoy for breakfast – particularly these gluten-free pancakes! These healthy pancakes are soft and fluffy, taste amazing and are made using almond flour!

Enjoy more of our pancakes made with almond flour including classic fluffy almond flour pancakes, almond flour banana pancakes and our pumpkin pancakes recipe.

Fluffy Matcha-Flavored Pancakes

Get ready to add some variety and flavor to your breakfast with these delicious matcha pancakes!

These are not your average ordinary pancakes – these are a unique and fun twist on traditional pancakes.

Every bite of these pancakes have a wonderful flavor of matcha green tea combined with the nuttiness of almond flour. 

What’s great about this green tea pancakes recipe is that you don’t require any refined flour or sugar… making it a healthier and more wholesome option for a sweet breakfast! 

These pancakes are perfectly paired with a sweet white chocolate and coconut ganache (which takes a matter of minutes to make!) … top with fresh raspberries and you’ve really got yourself a treat for breakfast or brunch!

Potential health benefits of matcha

• Matcha is rich in antioxidants, which help reduce inflammation and cell damage in the body.
• Studies have shown matcha has a variety of potential health benefits including aiding weight loss, promoting heart health and protecting the liver.  
• Matcha may also improve brain function and enhance attention and memory – it contains caffeine and a component called L-theanine, which adjusts the effects of caffeine to promote alertness and sustain energy levels (avoiding energy crashes that may occur after consuming caffeine). 
• At the same time, consume matcha in moderation as it contains a high amount of caffeine and may not suit everyone. 

Notes on Recipe ingredients

• Matcha powder (green tea powder): the star of the show! This brings a vibrant green color and rich green tea flavor in this matcha pancake recipe. I use Japanese Organic Matcha Green Tea powder (Premium grade) in this recipe as it is a good quality matcha powder. If you are in the US (I recommend this organic matcha powder - high quality matcha with stronger flavor. For a milder flavor, Culinary grade matcha powder is often used, this is also cheaper than Ceremonial grade matcha powder).
• Almond flour: use blanched almond flour (not almond meal) for this pancake batter. 
• Eggs: for moisture. Eggs also act as a binder to help the pancakes hold together, giving them structure. Using eggs is key because we are using almond flour which does not contain gluten. Gluten is a protein, found in all-purpose flour (plain flour) which acts like a binder. Note: egg sizes vary based on region. Use medium eggs if you are in Europe and large eggs if you are based in the US, Canada or Australia. 
• Baking powder: this is a raising agent which helps pancakes rise, making them light and fluffy.
• Maple syrup: for sweetness and moisture, use grade A maple syrup (with no added sugar).
• Extra virgin olive oil: this is a healthier alternative to some oils (including vegetable oil or sunflower oil), alternatively you can substitute with avocado oil or coconut oil (this may add a coconut flavor).
• Milk: dairy or plant-based milk (including coconut or almond milk), to add moisture to these pancakes. Semi-skimmed/2% works well in this recipe. 
• Pure vanilla extract: for a warm flavor. Use vanilla extract with no added sugar 
• White chocolate ganache: you can either make our easy homemade white chocolate ganache (highly recommened with these pancakes) or melt white chocolate over these pancakes. To make our white chocolate ganache you will need 3 simple ingredients - coconut oil (organic and unrefined), milk powder and maple syrup.   

Equipment

You will need a mixing bowl, whisk and spatula to make the batter. 

To cook the pancakes, you’ll need a large non-stick frying pan or griddle (with a flat surface) and flipping spatula (to flip the pancakes).

How to Make Matcha Pancakes

1. Mix dry ingredients. Add almond flour into a large bowl. Sift in the matcha powder and baking powder and mix to combine. 
2. Whisk wet ingredients. In a separate bowl, whisk together eggs, olive oil, maple syrup, vanilla extract and milk until combined.
3. Preheat non-stick frying pan(s) or griddles on low heat for a few minutes. Mix together. Add the wet ingredients into the dry ingredients and gently mix with a spatula until just combined, do not overmix. You will have a yellow pancake batter mixture.  

4. Cook pancakes. Brush preheated pan(s) with oil and add approx. ¼ cup of the pancake batter onto the pan. Allow to cook on low heat until small bubbles form on the surface of the pancake. Tip: this is approximately 4-6 minutes (based on the size of your burner hob and pan).
5. Flip and repeat. Using a spatula, gently flip the pancake to cook the other side, for an addition 3 minutes or until slightly golden. Repeat for rest of the batter. 
6. Serve and enjoy. Stack cooked pancakes on a plate. Serve with melted white chocolate or our easy homemade white chocolate ganache, fresh raspberries and a drizzle of maple syrup. Enjoy!

How to make Easy White Chocolate Ganache

This is a must to go with these pancakes (especially if you want to keep things refined sugar-free)!

1. Melt coconut oil in a medium bowl. Sift in milk powder and combine using a silicone or rubber spatula.
2. Add warm maple syrup (heated in the microwave for 20 seconds). Keep stirring until fully combined. The ganache should thicken slightly and become smooth. 

Tips for Delicious Matcha pancakes

• Sift the matcha powder: use a sieve to sift the matcha powder into the bowl of dry ingredients (to remove any clumps). 
• Preheat pan on low-medium heat for a few (2-3) minutes before adding pancake batter: this helps get the best pancake texture and evenly cook the pancake. 
• Cook pancakes on low heat: Keep the pan on low heat to maintain the temperature of the pan. 
• Avoid flipping pancakes too soon: as tempting as it is to flip the pancakes quickly… it pays to wait until they are cooked. Flip once you see the surface of the pancake have bubbles. You can also use a spatula to see if the surface of the pancake (facing the pan) is firm (if it is still wet then it is too soon). 
• Burner hob sizes: the time to cook the first side of the pancake varies based on the size of the burner hob you are using. High speed burner hobs will take less time than standard ones, so cook accordingly. 
• Bonus time saving tip: I like to use multiple pans so I can make more than one pancake at a time! This makes the cooking process a lot faster (quicker to wash an extra pan than wait for each pancake to cook).

Storage Tips

• These pancakes can be stored in the fridge for up to 3 days.  
• Once cooled, store in an airtight container or wrap in plastic wrap/cling film and foil and transfer in the fridge.
• Reheat in the microwave or in a non-stick pan, until warm.

How to Serve

Serve matcha pancakes with white chocolate ganache and fresh raspberries (and other fresh fruit), with a drizzle of warm maple syrup! Enjoy.

These pancakes also go well with fresh drinks including our apple, orange and carrot juice or orange and passionfruit juice.

Pair with a hot drink including masala chai, coffee or green matcha tea latte!

Hungry for more?

For more pancake recipes using almond flour check out our almond flour pancakes and almond flour banana pancakes!

For more matcha recipes check out our matcha brownies (made using almond flour)!

FAQ

How can I make these pancakes extra fluffly?

• Avoid overmixing the batter to help the pancakes stay light and fluffy.
• For extra fluffy matcha pancakes you can separate egg yolk and egg whites. Make sure you add egg whites into a clean and dry bowl (with no grease). Whip egg whites for 3-4 minutes using an electric whisk (until fluffy) and fold into the pancake batter. 

Breakfast Recipes

Check out more tasty and nutritious breakfast recipes!

Matcha Pancakes - Green Tea Pancake Recipe (Gluten-Free)

Sonia

Matcha pancakes are a delightful treat to enjoy for breakfast – particularly these gluten-free and refined sugar-free pancakes! These healthy pancakes are soft and fluffy, taste amazing and are made using almond flour!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American, Fusion, Japanese

Servings 6 pancakes (6-8 depending on size)

Calories 284 kcal

Ingredients

  

1x2x3x

• ▢ 116 g almond flour
• ▢ 2 teaspoon baking powder
• ▢ 2 tablespoon matcha powder
• ▢ 3 eggs (see notes for sizes)
• ▢ 2 tablespoon olive oil
• ▢ 2 teaspoon vanilla extract
• ▢ 2 tablespoon milk
• ▢ 2 tablespoon maple syrup

White chocolate ganache

• ▢ 3 tablespoon Coconut oil melted
• ▢ 3 tablespoon Milk powder
• ▢ 2 tablespoon Maple syrup

Serving

• ▢ Handful Fresh raspberries

Instructions

 

• Add almond flour into a large bowl. Sift in the matcha powder and baking powder and whisk to combine.
• In a separate bowl, whisk together eggs, olive oil, maple syrup, vanilla extract and milk until combined.
• Preheat non-stick frying pan(s) or griddles on low heat for a few minutes.
• Add dry ingredients into wet ingredients and gently mix with a spatula until just combined, do not overmix. You will have a green pancake batter.
• Brush preheated pan(s) with oil. Add approx. ¼ cup of the pancake batter onto the pan. Allow to cook on low heat until bubbles form on the surface of the pancake. Tip: this is approximately 4-6 minutes (based on the size of your burner hob and pan).
• Using a spatula, gently flip the pancake to cook the other side, for an addition 3 minutes or until slightly golden. Repeat for remaining batter.
• Stack cooked pancakes on a plate. Serve with melted white chocolate or our easy homemade white chocolate ganache, fresh raspberries and a drizzle of warm maple syrup. Enjoy!

Homemade white chocolate ganache

• Melt coconut oil in a medium bowl. Sift in milk powder and combine using a silicone or rubber spatula.
• Add warm maple syrup (heated in the microwave for 20 seconds). Keep stirring until fully combined. The ganache should thicken slightly and become smooth.

Notes

1. Eggs: egg sizes vary based on region. Use medium eggs if you are in Europe and large eggs if you are based in the US, Canada or Australia.
2. Preheat pan on low-medium heat for a few (2-3) minutes before adding pancake batter: this helps get the best pancake texture and evenly cook the pancake. 
3. Avoid flipping pancakes too soon: as tempting as it is to flip the pancakes quickly… it pays to wait until they are cooked. Flip once you see the surface of the pancake have bubbles. You can also use a spatula to see if the surface of the pancake (facing the pan) is firm (if it is still wet then it is too soon). 
4. Burner hob sizes: the time to cook the first side of the pancake varies based on the size of the burner hob you are using. High speed burner hobs will take less time than standard ones, so cook accordingly. 

Nutrition

Calories: 284kcalCarbohydrates: 8gProtein: 11gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 86mgSodium: 217mgPotassium: 90mgFiber: 2gSugar: 3gVitamin A: 409IUVitamin C: 0.3mgCalcium: 172mgFolate: 12µgIron: 2mgZinc: 0.4mg

Tried this recipe?Let us know how it was!