Matcha Pancakes

Matcha isn't just for drinking anymore!


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Matcha is a rich source of antioxidant catechins, the most abundant of which is epigallocatechin-3-gallate (EGCG). Studies have shown that EGCG supports weight loss by boosting metabolism while it also acts as a free-radical scavenger to help ward off cancer and cardiovascular disease.

Plus, it has a subtle earthy taste that pairs well with tart raspberries and coconut.

For more matcha recipes, see below!

Matcha-Lemon Bread

Matcha Smoothie Bowl

Coconut Matcha Latte




  • 3/4 cup 
whole-wheat pastry flour or gluten-free all-purpose flour
  • 1/4 cup 
brown rice flour
  • 2 tsp. 
culinary-grade matcha powder*
  • 2 tsp. 
baking powder
  • 1/2 tsp. 
baking soda
  • 1/4 tsp 
sea salt
  • 3 Tbsp. 
coconut sugar
  • 1 cup 
unsweetened coconut milk beverage (TIP: Buy the carton variety in the refrigerated section with non-dairy milks.)
  • 2 Tbsp. 
melted coconut oil + additional for cooking

Coconut matcha 
whipped cream, optional:

  • 1 can 
full-fat BPA-free 
canned coconut milk, refrigerated overnight
  • 1/2 tsp. 
culinary-grade matcha powder


  1. Prepare pancakes: In a medium bowl, mix together flours, 2 tsp matcha, baking powder, baking soda, salt and sugar.
  2. In a large bowl, combine coconut beverage, oil and 2 tbsp water; vigorously whisk until frothy. Add dry mixture to wet, and stir until just combined; do not over-mix. Let batter stand at room temperature for 15 minutes.
  3. Meanwhile, prepare Coconut Matcha Whipped Cream (if desired): Collect cream from coconut milk can by scooping out thick white portion that has risen to the top of the can into a bowl (you should have a little over 1/3 cup; discard the water). To bowl, add ½ tsp matcha powder and whisk vigorously until matcha is fully incorporated and mixture is light and fluffy, resembling the texture of whipped cream (or use an electric hand mixer).
  4. Lightly oil a nonstick skillet or griddle, and heat on medium. For each pancake, ladle 3 to 4 tbsp batter onto skillet. Cook for 2 minutes on each side, until golden brown. Serve with Coconut Matcha Whipped Cream (if using), coconut oil or maple syrup.

Nutrition Information

  • Serving Size 2 pancakes
  • Calories 387
  • Carbohydrate Content 48.5 g
  • Cholesterol Content 0 mg
  • Fat Content 19 g
  • Fiber Content 5 g
  • Protein Content 6 g
  • Saturated Fat Content 15 g
  • Sodium Content 570 mg
  • Sugar Content 12 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g