Light, fluffy, delicious…….a cool color. Everything you want in a pancake. Serve these matcha pancakes with tangy maple syrup and you’ve got yourself a winning breakfast/brunch.
It honestly wasn’t all that much of a challenge when making these pancakes gluten free because all you have to do is change the regular flour to gluten free flour. Simple as that. Oh, and make sure your baking powder is gluten free. Today, I’m going to teach you how to make matcha pancakes. Let’s jump right into these gluten free fluffy matcha pancakes so you can see how EASY these are to make.
When making these pancakes, you’re going to be using these simple ingredients:
- Gluten Free Flour
- Baking Powder
- Matcha Powder
- Vegetable Oil
When making the syrup, you’re going to use 2 simple ingredients:
- Maple Syrup
- Fresh Squeezed Lemon Juice
Notice there is no xanthan gum in the ingredients list. That’s on purpose. These are gluten free pancakes made without xanthan gum.
What is Matcha Powder?
Simply put, matcha powder is powdered green tea. Matcha is a special form of green tea that has a ton of health benefits. It’s super rich in antioxidants. Matcha also contains EGCG, which is a polyphenol, which can help boost metabolism. People also state that it really helps improve their mood, helping keep people calm and relaxed. Yeah – good stuff with matcha green tea, for sure. And as an added bonus, matcha green tea is also very flavorful. Matcha does contain caffeine, so keep that in mind. My favorite part about matcha? I can cook with it!!
By the way…you can buy matcha powder at Walmart, Whole Foods, Sprouts, Trader Joes and Amazon.
How to Make Matcha Pancakes
I made you a quick video so you can see how I make these deliciously light and fluffy pancakes.
Now, I’m going to break it down in steps for you. So SIMPLE.
Whisk the milk, eggs and melted butter together in a bowl.
Mix the gluten free flour, baking powder, matcha powder and a pinch of salt in another large bowl.
Add the wet ingredients to the dry ingredients, then whisk together until there no lumps.
Pre-heat a non-stick pan over medium heat then add about 1-2 teaspoons of the vegetable oil. Spoon in about 2 Tablespoons of batter per pancake and fry for about 1-2 minutes on each side until the pancakes are golden brown on both sides and cooked in the middle. That’s it…EASY!
How to Make Maple and Lemon Syrup
Put the maple syrup and the lemon juice in a small pot or pan then bring to a boil over the stove. As soon as the mixture starts boiling, turn the heat off. When you’re ready to serve the pancakes, you can heat this sauce back up again.
What Else Can You Serve with Matcha Pancakes?
Now, it’s awesome if you can make a nice, fluffy pancake. However, once you have made your pancakes, the amount of sides or condiments you can serve with them is endless. And to be honest, there is no “best thing” to serve with pancakes since it’s personal preference. At least in my eyes, it is.
So yes, I did make this really nice maple and lemon syrup which I believe complemented these pancakes beautifully. However, I wanted to bring more to the table. So let me share some other accompaniments to have with your pancakes.
Simple Pancake Toppings
- Softened Butter: Sometimes, you just want to keep it simple, and a good scraping of butter on your crackers, toast or in this case, pancakes is all that’s needed. Now, the reason I say softened butter is because trying to scrape cold, rock hard butter on anything is an absolute nightmare. So let the butter come to room temperature first before trying to spread it on anything. Or you can blast it in the microwave for 10-15 seconds, making sure the butter softens rather than melts.
- Honey Yogurt: Not sure if you’re aware, but this is one incredible combination. The sweetness and tartness from both ingredients come together so beautifully. However, I don’t like mixing them together, I prefer to put a good dollop of yogurt in a bowl, then add a good dollop of honey. Then, I use the back of a spoon to ripple the 2 ingredients together. So you get little pockets of honey and yogurt, which makes this pancake side all the more satisfying in my opinion.
- Blueberries: Again, simple, but blueberries have always been amazing in the breakfast department. And again…huge in antioxidants, just like the matcha powder. These two ingredients pair so perfectly together. Just that pop of sweet and sourness works so nicely with a soft, warm, fluffy pancake.
- Stewed Berries: Ok, so blueberries are great, but you can take it up a notch if you want. I like to add a good 2-3 handfuls of frozen berries, a spoonful of honey and a small splash of water in a small pan. Bring the mixture to a boil, then down to a simmer and let the berries bubble away for about 5 minutes giving them a stir every now and then.
Eventually, the berry mixture will get thicker and quite syrupy. From there, I like to just get a fork or a potato masher and gently mash the berries down a bit. Let the mixture bubble for another minute or so, then you have your stewed berries. These go so well with pancakes and porridge. In fact, I used them in this amazing Porridge with Stewed Berries recipe!!
I hope you enjoyed reading through this post, and I hope this recipe served you well. If you are a fan of pancakes (and let’s be honest, who isn’t) I have an amazing Maple Bacon Pancakes recipe over on my blog. So just click the link if you want to check that out. Just remember to use gluten free flour instead of regular plain flour, and again, make sure the baking powder is also gluten free. I really hope you enjoy the recipe! Leave me a comment below and tell me how you liked it!
Matcha Pancakes with Maple and Lemon Sauce
- ½ cup of maple syrup
- 2½ tablespoons of lemon juice
- Put the maple syrup and the lemon juice in a small pot or pan then bring to a boil over the stove. As soon as the mixture starts boiling, turn the heat off. When you're ready to serve the pancakes, you can heat this sauce back up again.
- Whisk the milk, eggs and melted butter together in a bowl.
- Mix the gluten-free flour, baking powder, matcha powder and a pinch of salt in another large bowl.
- Add the wet ingredients to the dry ingredients, then whisk together until there no lumps.
- Pre-heat a non-stick pan over medium heat, then add about 1-2 teaspoons of your vegetable oil.
- Spoon in about 2 tablespoons of batter per pancake and fry for about 1-2 minutes on each side until the pancakes are golden brown on both sides and cooked in the middle.
- If you need to quickly give the pan a quick wipe before you add the next batch of pancakes, feel free to do so. And add some more oil whenever you think it's necessary.
- Transfer the pancakes onto a plate and stack them up nicely, then serve them with the lemon and maple sauce and enjoy!
- Don't be shy to serve whatever you like with these pancakes.
- Make sure your baking powder is gluten free baking powder.
- Don't spread these pancakes out too much when cooking them, otherwise, they won't have that fluffy, thick element too them.
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