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

close up of stacked matcha pancakes, topped with white chocolate ganache and fresh raspberries.

5 from 1 vote

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

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!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American, Fusion, Japanese

Servings: pancakes (6-8 depending on size)

Calories: 284kcal

Author: Sonia

Ingredients

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

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.
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.
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.

Nutrition