Have you ever woken up craving something a little different, something that feels like a warm hug on a plate? That’s how I felt the first time I made these gluten-free matcha pancakes. The vibrant green color and earthy taste of matcha bring a special twist to breakfast, making it feel like a treat rather than just another meal.
I remember the first time I tried matcha. It was in a cozy little café, and I was hooked on its unique flavor. Bringing that into my own kitchen with these pancakes was a game-changer. They’re not only delicious but also a fun way to mix up the morning routine.
Ingredients
Let’s get started with what you’ll need! For these gluten-free matcha pancakes, gather everything before diving in.
- 1 cup gluten-free all-purpose flour
- 1 tablespoon matcha powder
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 large egg
- 2 tablespoons melted coconut oil
- Cooking spray or extra coconut oil for the pan
It smells so inviting! Make sure you’ve got fresh matcha for that bright green hue and rich flavor.
Equipment
I keep it pretty simple with my gear. A big mixing bowl is a must. It’s where all the magic happens with the ingredients.
I use a whisk to blend everything. It makes it smooth.
To cook the pancakes, a non-stick skillet is ideal. No one likes pancakes stuck to the pan!
You’ll need a ladle or a small measuring cup to pour just the right amount of batter onto the skillet.
A spatula is handy for flipping those tasty pancakes without making a mess.
Lastly, grabbing a cooling rack is optional but great if you want to stack and let them set a bit without getting soggy.
Directions
Let’s make some fluffy gluten-free matcha pancakes. Follow these steps for a simple breakfast treat.
Prep
First, I gather all my ingredients. I measure them out carefully.
Then I get my mixing bowl and whisk ready.
Make the Pancake Batter
I start by whisking the dry ingredients: flour, matcha powder, sugar, baking powder, and salt.
In another bowl, I mix almond milk, the egg, and melted coconut oil.
Next, I pour the wet mix into the dry. I stir until smooth. No one likes lumpy batter!
Cook the Pancakes
I heat a non-stick skillet on medium.
I use a ladle to pour batter onto the skillet.
When I see bubbles, I flip them. Cook a minute more, then stack them up.
Serving Suggestions
I love serving these gluten-free matcha pancakes with a drizzle of maple syrup.
A dollop of whipped cream adds a touch of sweetness you won’t want to miss.
Try topping them with fresh berries like strawberries or blueberries. They add pop and color!
Sometimes I sprinkle some toasted coconut on top to give it a tropical twist.
When I’m feeling fancy, I add a scoop of vanilla ice cream on the side. It melts perfectly over the warm pancakes.
Make-Ahead and Storage Tips
Sometimes we don’t have time in the morning. That’s why I love making these pancakes ahead.
You can mix the dry ingredients and store them in an airtight jar. Then, just add the wet stuff when you’re ready.
Cooked pancakes? Let them cool. Put them in a zip-top bag. Last up to 3 days in the fridge.
Want them to last longer? Freeze them! Place parchment between each pancake. Freeze up to a month.
Reheating is simple. Just pop them in the toaster or microwave for a quick warm-up.
This way breakfast is always easy and ready.
Conclusion
Making gluten-free matcha pancakes has truly been a delightful journey that adds a splash of color and flavor to my mornings. The vibrant matcha not only elevates the taste but also brings a fun twist to the breakfast table. Whether I’m enjoying them with fresh berries or indulging with a scoop of ice cream, these pancakes never fail to make breakfast special. Plus, with the ease of preparing and storing them, I can always have a quick and tasty meal ready to go. I hope you find as much joy in making and eating these pancakes as I do!
