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A photo of stacked matcha gluten free pancakes with lemon and maple sauce being poured over the top.
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5 from 11 votes

Matcha Pancakes with Maple and Lemon Sauce

These Gluten Free Matcha Pancakes with Lemon Maple Syrup are light, fluffy and delicious. Served with a lemon maple syrup and paired with your favorite toppings.The most delicious and beautiful gluten free pancakes you'll ever wake up too!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Japanese and American Fusion
Servings: 4 people
Calories: 487kcal
Author: Amanda Mason

Ingredients

The Sauce:

  • ½ cup of maple syrup
  • tablespoons of lemon juice

Pancakes:

  • 1 cup milk
  • 2 eggs
  • 4 Tablespoons butter, melted
  • 1 cup gluten free flour
  • 2 teaspoons baking powder
  • 1 tablespoon matcha powder
  • pinch of salt
  • Vegetable oil for frying

Instructions

The Sauce:

  • 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.

Pancakes:

  • 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!

Video

Notes

  • 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.

Nutrition

Calories: 487kcal | Carbohydrates: 79.1g | Protein: 8.6g | Fat: 15.8g | Saturated Fat: 9.2g | Cholesterol: 116mg | Sodium: 652mg | Potassium: 505mg | Fiber: 7.4g | Sugar: 29.1g | Calcium: 170mg | Iron: 1.1mg