These Matcha Pancakes are super simple to make, gluten-free, and dairy-free!
This recipe is the perfect way to pack in some extra antioxidants and l-theanine (we could all use a little bit of extra “chill” these days 😉) all thanks to MATCHA! They also come out a pretty green color which is super fun for both kids and adults— I mean who doesn’t love a little fresh pop of color in their brekkie!
Fun fact— I was never a big fan of matcha. I never minded it— but definitely wasn’t my first choice. As of late, it has really grown on me! I have found that when I am drinking matcha, I need it either really creamer or on the sweeter side. If water-y and bitter, it’s a no go for me. I mean does it not taste a little grass-y that way??? 😅
I have also learned that quality of matcha also matters A LOT. Lately, I have been loving a brand called Pique. Super clean and high quality and you can get the to-go sachets which come in super handy. They gave me a discount code in case anyone is interested “callascleaneats”
But, when I am baking— I typically go for something a little more cost-friendly and I have been loving Sport’s Research Matcha Collagen Peptides which are what I used for this recipe.
They come out so fluffy, contain a good amount of protein, complex carbs, and nutrients!
Hope you guys LOVEEE!!
Matcha Pancakes
Ingredients
- 3/4 cup oats
- 1/2-1 tbsp matcha (depending how strong the brand you are using is)
- 1 egg
- 1/4 cup milk of choice
- 3 tbsp granulated sweetener (monk fruit, sugar, coconut sugar, etc.)
- 1/2 tsp baking soda
- pinch salt
Instructions
- Add all ingredients (except toppings) to a blender. Blend until smooth.
- Lightly grease pan with butter or oil and bring heat to medium/low. Add pancake batter and cook until you start to see small bubbles form. Flip and cook another 30 seconds or so.
- Add toppings and enjoy!