The Matcha Green Tea Pancakes Recipe You Didn't Know You Needed
Instead of drinking your matcha, whisk it into a pancake batter for a delicious healthy meal.
Get ready to change the brunch game forever. These matcha green tea pancakes created by Dana of Killing Thyme are the perfect balance of sweet and savory for an indulgent (but still healthy) breakfast or brunch. (Consider next year's St. Patrick's Day breakfast done.)
Still not sure what matcha is, exactly? This form of green tea always comes in a powder form, but it still serves up the expected benefits: anti-inflammatory effects, blood sugar control, and lower cholesterol to name a few.
These matcha pancakes are an earthy twist on your average pancake recipe. Top off your stack with Greek yogurt, chia seeds, crushed nuts, or fruit. Wash it all down with this Iced Lavender Matcha Green Tea Latte.
Matcha Green Tea Pancakes
Prep time: 5 minutes
Total time: 25 minutes
- 2 eggs
- 2/3 cup milk
- 1/4 cup vegetable oil or melted butter + extra for frying
- 1/4 cup unrefined sugar (e.g., coconut palm sugar)
- 1 teaspoon vanilla extract
- 1 cup flour
- 2 tablespoons matcha powder
- 1 tablespoon baking powder
- 1/8 teaspoon kosher salt
Optional toppings: Greek yogurt, fresh raspberries, macadamia nuts, pepitas, chia seeds, maple syrup
- In a large bowl, thoroughly whisk together egg, milk, vegetable oil (or melted butter), sugar, and vanilla extract.
Add flour, matcha powder, baking powder, and salt. Whisk until combined and batter comes together. It will be thick and, of course, very green.
Heat a cast-iron skillet over moderate heat. Brush with vegetable oil or butter.
Using a 1/4-cup measure, transfer small mounds of pancake batter onto skillet. You can use a spatula to help even out the circle.
Once bubbles appear and pop on the surface of pancake, carefully flip pancakes and cook for another minute or so.
Stack pancakes and serve hot with butter, maple syrup, and whatever other toppings you desire.