These matcha pancakes are perfect for green tea lovers! This recipe is oil-free, easy to make, and a great breakfast idea to serve with some fresh fruit and yogurt on top!
What is the best topping for matcha pancakes?
If you’re trying to find some toppings that match this pancakes’ characteristic matcha flavor, we’ve got you covered! Here are some examples:
- Fresh fruit: Any fruit goes well with pancakes, and these are no exception!
- Dried nuts and fruits: Top your pancakes with some chopped nuts! Almonds and shredded coconut are a great choice!
- Icing sugar: Add confectionary sugar on the top!
- Maple syrup: Maple syrup is a staple for pancake toppings and always a great option.
Ingredients to make this recipe
Matcha powder: The start ingredient!
Flour: We’ve used all-purpose flour.
Plant-based milk: We’ve used almond milk.
Eggs: To help them rise and become fluffy. Use at room temperature eggs.
Coconut sugar: Adds a sweet caramel flavor and is a healthier option, but you can substitute for white sugar if you prefer.
Baking powder: To help them rise.
Vanilla extract: To add an extra flavor.
Salt: To enhance all flavors.
How to make this recipe
Add the flour, matcha powder, baking powder, coconut sugar, and salt into a bowl.
To a separate mixing bowl, add the eggs, almond milk, vanilla extract, and whisk to combine. Then, pour the wet ingredients over the dry ingredients and gently combine everything.
Heat a skillet or a frying pan over low heat and grease the pan with coconut oil. Once hot, pour a ladle of the batter into the pan and let it cook for about 1 or 2 minutes. When bubbles start to appear all over the top, flip it very gently and let it cook for 2 more minutes, then plate. Repeat this process until you have used all the batter.
Serve immediately topped with some coconut yogurt, fresh fruit, or maple syrup.
Tips for making this recipe
- Don’t over mix the batter: Overmixing will develop the flour’s gluten and, consequently, make your pancakes dense and chewy.
- Make a batch of pancakes and freeze them: If you want to eat these pancakes whenever you want, make a batch head, freeze, and they’re ready every time you want.
- Cook the pancakes over low heat: Always cook your pancakes over low heat to prevent burning.
More pancake recipes
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Matcha Pancakes
Ingredients
- 7 oz all-purpose flour 200 g
- 1 tsp baking powder
- 3 tbsp coconut sugar
- 1 pinch salt
- 1/2 tsp matcha powder
- 3 eggs at room temperature
- 1/2 and 1/4 cups almond milk 180 ml
- 1 tsp vanilla extract
Instructions
- Add the flour, matcha powder, baking powder, coconut sugar, and salt into a bowl.
- To a separate mixing bowl, add the eggs, almond milk, vanilla extract, and whisk to combine.
- Pour the wet ingredients over the dry ingredients and gently combine everything.
- Heat a skillet or a frying pan over low heat and grease the pan with coconut oil.
- Once hot, pour a ladle of the batter into the pan and let it cook for about 1 or 2 minutes. When bubbles start to appear all over the top, flip it very gently and let it cook for 2 more minutes, then plate. Repeat this process until you have used all the batter. Serve your pancakes topped with some coconut yogurt, fresh fruit, or maple syrup.