This recipe for Matcha pancakes is completely grain-free, gluten-free and comes together in just 15 minutes! These pancakes are light and fluffy and have 10 grams of protein per serving.
This recipe is sponsored by Bob’s Red Mill.
A grain-free pancake recipe
This recipe for Matcha Pancakes is a healthy and delicious breakfast recipe that is great for a gluten-free diet, keto diet, or anyone who wants to eat a protein-packed breakfast!
The batter for these pancakes is made with a base of Bob’s Red Mill Almond Flour, which is made from California-grown almonds that have been blanched and ground into a fine meal. It makes for a great baking alternative that is completely grain-free and gluten-free.
Why you’ll love this recipe
- These pancakes are grain-free, gluten-free and packed with 10 grams of protein per serving!
- You can make a double batch of this recipe and store leftovers in the fridge to enjoy all week. Just pop these pancakes in a toaster oven or back in a pan to reheat!
- The flavour of matcha with the almond flour makes these pancakes a little more special, and also gives them an added nutritional boost!
Ingredients in Matcha Pancakes
- Almond flour: Which is just finely ground almonds. This ingredient makes the pancakes higher in protein and healthy fats while keeping them light and fluffy. Almond flour does have a slightly grainier texture than regular flour. You can find Bob’s Red Mill Almond Flour at a store near you.
- Matcha powder: Matcha powder is traditionally used to make matcha tea, this powder is great to flavour recipes and can be added directly in.
- Baking powder: Don’t forget this one! This is what will make the pancakes rise and keep them light and fluffy.
- Salt: It won’t make the pancakes taste salty, but will balance the flavour of the pancakes.
- Eggs: Eggs are used a binder in the pancakes and also adds some more protein to the pancakes
- Light coconut milk: You can use any type of milk you love, but the flavour of coconut milk is delicious combined with the matcha!
- Vanilla extract: Gives the pancakes a hint of flavour that compliments the Matcha
- Cane sugar: An optional ingredient. You can add this if you prefer sweeter pancakes, or simply leave it out.
How to make Matcha Pancakes
Mix the almond flour, matcha powder, baking powder and salt together in a bowl. In a separate bowl, mix the eggs, coconut milk and vanilla extract together. Then pour the wet ingredients into the dry ingredients.
Mix just until everything is combined, then grease a pan and cook the pancakes on medium heat for 2-3 minutes on one side, and then another minute on the other side.
Serve with maple syrup and a dusting of matcha powder, or your favourite pancake toppings.
Tips for making this recipe perfectly
- Make sure to use fine almond flour, not almond meal. Almond meal is bigger pieces and won’t result in light and fluffy pancakes, and will have a grainier texture.
- Don’t overmix the batter. Mix just until combined.
- Cook these pancakes on medium heat. Cooking on too high of a heat can cause the pancakes to burn, as well as the butter or oil in your pan to burn.
- When the pancakes form little bubbles on top while cooking, that’s when you know it’s time to flip.
More pancake recipes to try
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These Matcha Pancakes are made with almond flour and are completely grain-free for a delicious and healthy breakfast!
- Mix the dry ingredients togehter in a bowl and the wet ingredents together in a separate bowl or cup.
- Pour the wet ingredients into the dry ingredients and mix just until combined.
- Butter or grease your pan on medium heat then scoop some pancake batter into the pan. Cook for 2-3 minutes until little bubbles start to form, then flip and cook another minute on the other side.
- Serve with maple syrup and a dusting of matcha powder
You can make these pancakes any size you like. I like to make medium sized pancakes, which makes 6. Don’t overmix the pancake batter. Mix just until combined. Cook these pancakes on medium heat. When little bubbles start to form on top of the pancakes in the pan, that’s when it’s time to flip them to the other side.
- Serving Size: 1/2 recipe
- Calories: 250
- Fat: 18g
- Carbohydrates: 5g
- Fiber: 3.5
- Protein: 10g
Keywords: Pancakes with matcha, gluten-free pancakes, pancakes with almond flour
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