This gluten-free matcha green tea pancakes recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares inspiration and ideas for healthy eating on her website, Eat Good 4 Life.
When I make pancakes at home, I go all out. I normally double or triple the batch so that I can enjoy them on subsequent days. These matcha green tea pancakes are perfect for brunch or for a lazy Sunday afternoon.
I always use nutritious ingredients to keep the pancake batter healthy. These green tea pancakes are absolutely delicious, unique, and good for you!
My two little ones adore pancakes, especially for breakfast. When they saw that I came up with a green batter, they loved the pancakes even more! They had a great time eating these green-colored pancakes.
These pancakes are made using matcha green tea powder, which is an antioxidant powerhouse. Matcha is a premium grade of tea that is shaded from sunlight prior to harvest to produce extremely high levels of antioxidants. Those are the protective compounds that fight oxidative damage to healthy tissue, and help prevent age-related diseases. Imported from Japan, matcha green tea powder is considered superior to other types of green tea and is only produced in limited quantities.
Matcha green tea has been shown to lower harmful cholesterol and help regulate blood sugar levels. It is also rich in L-theanine, an amino acid that reduces stress and improves alertness. The combination of L-theanine and caffeine makes the tea both energizing and calming. Rich in chlorophyll, matcha green tea powder is a natural detoxifying agent that helps cleanse the body by removing harmful toxins. It also provides fiber, vitamin C, selenium, zinc and magnesium. Due to its signature flavor and color, matcha is an intriguing ingredient to use in pancakes and baked goods.
I used hemp protein powder to increase the protein content of the pancakes. For the yogurt topping, you can add any mixture of nuts and dried fruits that you like. I always keep some sort of nutty trail mix around for snacking. Since nuts are extremely nutrient-dense and satisfying, I find that they complement the green tea pancakes very well.
Brown rice flour acts as a great base for these green tea pancakes because it gives them a nice texture and is naturally gluten-free. If you don’t have any on hand, you can substitute it for oat flour. If you are on a dairy or nut-free diet, you can omit the Greek yogurt and nuts. Try them with maple syrup or any of your favorite toppings.
I hope you enjoy this gluten-free matcha green tea pancakes recipe. My family enjoyed them thoroughly, especially my kids!
Yields 9-10 pancakes
Total time: 15 minutes
- 1 1/2 cups almond milk
- 2 cups brown rice flour
- 1 egg
- 3 tbsp unrefined sugar
- 2 tbsp coconut oil, melted
- 2 tbsp matcha green tea powder
- 2 tbsp hemp protein powder
- 1 1/2 tsp baking powder
- 3 tbsp butter, plus more as needed
- 1 cup Greek yogurt
- 1/4 cup raw walnuts
- 1/4 cup raw almonds
- 1/4 cup banana chips
- 1/4 cup dried cranberries
- 1/4 cup golden raisins
1) In a small bowl, mix together all of the topping ingredients, except the Greek yogurt. Set aside.
2) In a large mixing bowl, add the egg, milk, sugar and coconut oil. With a wire whisk, mix until combined. Add the brown rice flour, matcha green tea powder, hemp powder and baking powder. Mix until you obtain a homogeneous mixture.
3) Melt the butter in a large cast iron skillet or griddle over medium heat. To make a pancake, ladle about 1/3 cup of the batter onto the skillet. Pour enough batter to make 1 or 2 more pancakes at a time, taking care to keep them evenly spaced apart.
4) Cook until bubbles break the surface of the pancakes and the sides are golden brown, about 2-3 minutes. With a spatula, flip the pancake and cook 1-2 minutes more on the other side. Transfer them to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
5) In the meantime, to prepare the chocolate syrup, add the ingredients to a small bowl. Microwave for 30 seconds to one minute or until the coconut oil is melted and the mixture is warm.
6) To assemble the pancakes, place them on a serving plate and add a dollop of Greek yogurt to each pancake followed by 1-2 tablespoons of the nut mixture. Drizzle 1-2 tablespoons of the chocolate syrup over the nuts and serve while the pancakes are still warm.
Note: You can freeze cooked pancakes for up to 2 months.
This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.