Simple and delicious healthy recipes

Matcha Pancakes

I’m currently obsessed with matcha and right now I couldn’t be living in a better place for it! I live 20 mins drive away from Nishio (where a lot of Japan’s matcha is grown and produced). You can read all about it here.

I love quick and easy recipes which is why I love this Matcha Pancakes recipe. Everything just gets whizzed in a blender and away you go. But it’s important to remember that this batter works a little different to that of traditional pancakes. Ensure you keep your pan on a nice low heat and cover with a lid (one without holes) so that they cook through.

These are also a big hit with the kids, so why not make a batch of pikelets (small pancakes) for your little ones to have as a snack on the go!


Serves 2

3 eggs
1 very ripe banana
1/2 cup milk (110ml) (can substitute coconut milk, almond milk or any other milk)
1-2 tbsp freshly squeezed lemon juice
1/4 cup (20g) coconut flour
1/2 cup (50g) tapioca flour (can substitute rice flour)
1 tbsp matcha powder
1 tsp bicarb soda
Coconut oil or butter to grease the pan

Top with:
Fresh or frozen berries (if using frozen then defrost them so you have berry juice to pour over too)
Coconut flakes
Slices of banana
Full fat greek yoghurt
Maple syrup, rice malt syrup or honey
Or anything you like!


In a blender, place the eggs, banana, milk and lemon juice and blend on high until smooth.

Add the remaining ingredients (leaving the bicarb soda until last) and blend again until smooth.

If you notice your mixture getting a bit too thick while in the blender (this is because the coconut flour has absorbed too much of the liquid. Coconut flour brands can vary),  add 1 tbsp extra milk and blend again. Continue adding milk until it’s a “normal” runny pancake mixture.

Heat the coconut oil or butter in a fry pan on a low heat. I have 2 pans going so that the pancakes are all ready at the same time

Pour some of the mixture into the fry pan, cover with a lid and allow to cook until the pancake is golden brown on the bottom (or for about 3-4 mins).

It is essential that you cover the pancakes with a lid. The mixture is very thick so you will need the pan on a low heat, with a lid so that the pancake can cook through.

Use a spatula to flip the pancake and cook until the other side is golden brown.

Repeat until all the mixture is used.

Serve with some of the listed toppings or get creative with your own favourites.


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