Matcha Pancakes

These Matcha Pancakes are such a treat. Soft, sweet, vanilla flavored, absolutely delicious. So easy to make too, using only a few simple ingredients. Loaded with heart-healthy oats and made without unhealthy refined sugars, these matcha green tea pancakes make a perfect healthy breakfast or brunch.

Jump to:

• Why should you make them?
• Ingredients used
• How to make Matcha Pancakes
• Tips for serving
• Tips for storing
• Substitutions
• Recipe tips
• Recipe
• More recipes to try

My son is entering his teenage years, and with this change, he started to be more watchful about his body and health. I prepare healthy meals for my boys, but I never force them to eat everything I do. I always provide alternatives. But recently, I've noticed a shift in my son's eating behavior. He now chooses healthier stuff more than before.

He loves my Blueberry Pancakes, and I wanted to test him with something new (secretly, I wanted to see if I could sneak more greens into his favorite meals). I made green pancakes with spinach, to which he was hesitant at first. But the strong vanilla scent got him, and surprisingly, he ended up loving the new pancakes.

That gave me a boost to make some more green pancakes for him. And boost a recipe a bit by adding some more superfoods - Matcha.

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Why should you make them?

These matcha pancakes are in one word delicious. Sweet, vanilla-flavored, and just beautiful. They are: 

• They are utterly delicious. Sweet, vanilla flavored.
• They are made with wholesome but super simple pantry ingredients.
• They are easy to make in just 15 minutes.
• They don't have added unhealthy refined sugars.
• These healthy matcha pancakes are low-calorie and nutritious – packed with fibers, and plant-based proteins. Great for weight-loss.
• They are also made with heart-healthy OATS, and loaded with powerful antioxidants from superfoods - matcha and spinach.
• They are perfect family breakfast, kids school snack, brunch, or afternoon dessert.
• Plus, delicious and satisfying, 100% guilt-free!

Ingredients used

This matcha pancake recipe is super simple. You will need only a few pantry ingredients: 

• Rolled oats. Hearty, healthy, and filling, oats are stapled food in my pantry. I love using them as a substitute for regular flour. They are an excellent source of fiber. I used rolled oats here, but you can use quick oats if you like.
• Milk. I used oat milk, but you can use whatever milk you prefer or have. Note that coconut milk won't work well here.
• Spinach. Spinach is now in season so why not throw a handful in the pancakes.
• Sweetener. I used pure maple syrup, but you can easily use honey here if you like. Sirup gave subtle sweetness.
• Matcha powder. It's a star ingredient in these pancakes. With its vibrant color and superfood superpowers, it's a great addition to your morning pancake breakfast. Matcha is packed with antioxidants, energizing, and just beautiful. (1)
• Hemp seeds. They are an excellent source of healthy Omega-3s, but also a great source of proteins. A great addition to pancakes making them more filling and balanced.

Other pantry ingredients you’ll need:

• Egg - I used free-range, pasture-raised.  
• Baking powder.
• Vanilla extract.
• Pinch of salt.
• Extra virgin coconut oil/coconut oil cooking spray - for greasing the pancake pan. 

How to make Matcha Pancakes

These matcha pancakes are the easiest pancakes ever. It only takes 15 minutes to make them, and you'll need only basic equipment.

Equipment used

• Measuring cups.
• High-speed blender. 
• Pancake pan - or any pan with a non-stick surface.
• Flexible silicone spatula - for flipping the pancakes. 

Step by step instructions

• Start with preparing and measuring all the ingredients. I like to use measuring cups.
• Take the blender and add all ingredients. Note: add wet ingredients first for easier blending.
• Mix everything at high speed until you get a smooth texture.
• Taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough. Always add sweetener to your likings.
• Let the batter rest for few minutes. Oats will soak some of the moisture, and pancake batter will become denser.
• In the meantime, heat the pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush. 
• For each pancake, drop ¼ cup of batter into the pan. Cook for 1-2 minutes until pancake is lightly browned. 
• Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate. 
• Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
• Repeat the process with the remaining pancake batter.
• Add toppings and serve. I used Vanilla yogurt and blueberries. You can be creative here and use any fruits, nuts, and toppings you like.
• Makes 6 pancakes that serve 2-3 people. The serving size is 2-3 pancakes.

Tips for serving

• Top matcha pancakes with yogurt and fresh fruits, like blueberries, strawberries, blackberries, or raspberries.
• Drizzle them with maple syrup or honey.
• Spread peanut butter or almond butter and put sliced banana on top.
• Sprinkle them with bee pollen, chopped nuts, or hemp seeds.
• You can be creative and choose any other toppings you like.

Tips for storing

• Keep covered in the refrigerator for up to 4 days. 
• How to freeze? Take your cooked and cooled pancakes and place each pancake individually in wax paper bags or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
• Pancakes can be warmed in the microwave. Be careful not to overheat them.

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Substitutions

• You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won’t work well here. 
• You can substitute coconut oil with avocado oil/avocado oil cooking spray. 
• Substitute hemp seeds with flax seeds (for more Omega-3’s) or chia seeds (for more fibers).
• You can substitute maple syrup and use honey. Make sure honey is in runny form. Date syrup or stevia is a great option too.
• Make it vegan: Swap egg with flax or chia egg. Use non-dairy milk.
• Make it gluten-free: Use certified gluten-free oats. 

Recipe tips

• When adding ingredients to a blender, always add the liquids first. Doing this will help your blender run easily and this will prevent making lumps.
• Use a high-power blender to ensure everything blends well and the smoothie is silky smooth. 
• Make sure you let the batter rest for few minutes. Oats will soak some of the moisture, and pancake batter will dense. This is very important because you don't want runny pancake batter.
• If you let the batter sit overnight, it will become super dense so you may need to add a bit more liquid.
• Always taste the butter. If you feel that pancakes are not sweet enough for your taste, add some sweetener.
• Additional sweetener recommendation: I recommend using honey or maple syrup, stevia, date syrup or any low-carb sweetener. This is totally based on your preference.
• Make sure to use organic virgin coconut oil rather than refined versions.

Recipe

This post is originally published in March 2021. It's updated with new information and republished in September 2021. The recipe stayed the same.

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