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Gluten-Free Matcha Pancakes

Powerful antioxidants in a fluffy pancake? Yes, please! Made with green tea powder, honey, and coconut oil, our matcha pancakes deliver a healthier take on a breakfast classic.
Servings: 6
Total Time: 20m
Prep Time: 5m
Cooking Time: 15m
Gluten-Free Matcha Pancakes


For the pancakes
  • 1 cup blanched almond flour
  • 1 tablespoon matcha powder
  • 2 large eggs
  • 2 tablespoons honey
  • 2 tablespoons coconut oil, melted and cooled, plus more for cooking
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons milk, non-dairy milk, or water—as needed to thin batter
For serving
  • Honey
  • Vanilla or coconut yogurt
  • Toasted almonds

Preparation Instructions

  1. Mix the batter—Preheat a skillet over medium-low heat. As it heats, stir together the almond flour, matcha powder, milk, eggs, honey, coconut oil, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter, and will continue to thicken as it sits in the bowl. Add 2 or 3 tablespoons of milk, non-dairy milk, or water to thin out the batter a bit, if needed.
  2. Make the pancakes—Melt a little coconut oil in preheated skillet, then pour about 1/4 cup of batter into skillet for each pancake. Use a spatula or the back of a spoon to spread the batter into round shapes, about 1/4 to 1/2-inch thick. Cook until little bubbles form around the edges of the pancake, and as soon as the bottom feels sturdy (about 3 to 4 minutes of cooking time), flip the pancake and cook the other side, about 2 to 3 more minutes.
  3. Finish and serve—Repeat with the remaining batter until all of the pancakes are cooked. Serve warm with honey, toasted almonds, and a dollop of vanilla or coconut yogurt.


Meet Your Matcha

Made by grinding the entire leaf, matcha tea delivers a powerful boost of vitamins, minerals, amino acids, and antioxidants.