25 Minutes | Easy | Makes ~8 pancakes
Nutrition per serving:
90 Cals, 2g Protein, 12g Carbs, 3g Fat, 1g Sugar
Ingredients
Dry Ingredients:
- Pinch of salt
- 1 cup (120g) rice flour
- 2 tbsp almond flour
- 1 ½ tsp baking powder
- 1 tbsp matcha powder
- 1 tbsp sugar (optional)
Wet Ingredients:
- 1 large egg
- ¾ cup (180ml) almond milk (or any milk)
- 1 tsp vanilla extract (optional)
- 1 tbsp melted coconut oil or butter (plus extra for cooking)
Optional Toppings:
- Fresh berries
- Maple syrup
- Whipped cream
- Toasted coconut flakes
Instructions
Prepare the Batter:
In a large bowl, whisk together rice flour, almond flour, baking powder, matcha powder, sugar (if using), and salt. In a separate bowl, whisk the egg, almond milk, vanilla extract, and melted coconut oil until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Let the batter rest for 5–10 minutes.
Heat the Pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or butter.
Cook the Pancakes:
Pour ¼ cup of batter onto the pan for each pancake. Cook for 1–2 minutes, until bubbles form on the surface and the edges set. Flip and cook for another 1–2 minutes until golden. Transfer to a plate and repeat with the remaining batter.
Serve
Stack the pancakes, and add your favorite toppings. Enjoy warm!
These gluten-free matcha pancakes are light, fluffy, and packed with the earthy, slightly sweet flavor of matcha green tea. They’re a perfect breakfast or brunch treat, offering a vibrant green hue and a unique twist on classic pancakes.
