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Gluten-free matcha tea pancakes

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Delicate matcha pancakes, flavoured with matcha tea and served with a homemade berry sauce
Here an unusual alternative to the traditional crepe: gluten-free matcha tea pancakes with a berry sauce. They’re delicate and frilly, just like crepes should be.

Ingredients

  • 1 tsp matcha tea powder
  • 200g (7 oz) gluten-free plain flour
  • pinch salt
  • 30g (1 oz) icing sugar
  • 2 eggs
  • 500ml (0.5 litre) whole milk
  • 30g (1 oz) butter, melted (plus more to fry)
  • 1 tsp bicarbonate of soda

For the berry sauce

  • 200g (7 oz) frozen berries
  • 6 tbsp honey

 

Instructions

For the sauce

Put the berries and honey in a pan can cook over a medium heat for 10 minutes, until the fruit has broken down and the sauce is thick.
Making homemade berry sauce to serve with the matcha pancakes

For the pancakes

Sift the flour, matcha, salt and icing sugar into a bowl and make a well.
Flour, matcha, salt and icing sugar
Mixing flour, matcha, salt and icing sugar together
Add the eggs and whisk a little, then add the milk bit by bit, whisking until fully combined.
Add eggs to the matcha pancakes mix
Next, whisk in the melted butter and the bicarbonate of soda.
Whisk in melted butter and bicarbonate of soda
Preparing the pancake mix for these matcha pancakes
The finished matcha pancakes mix

To cook

Warm a pancake pan over a medium heat with a dot of butter, then ladle in enough batter to just cover the pan in a very thin layer, swirling to distribute.
Cooking matcha pancakes in a frying pan
Flip the crêpe and cook on the other side until golden. Tip on to a plate. Repeat with the rest of the batter – you should get 10-12.
Flipped crepe, cooking in a frying pan
You can keep them warm in a low oven, if you wish.
A stack of matcha pancakes
To serve, spread the crêpes the berry sauce, or enjoy with classic sugar and lemon.
Matcha pancakes served with homemade berry sauce
Fancy trying it? Let me know if you do!

Here’s this matcha pancakes recipe in printable form.

Gluten-free matcha pancakes

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Author: Emily Leary
A lovely, light pancake with a distinct matcha tea sweetness, combined with a delicious home-made berry sauce.
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Metric - Ounces

Ingredients

For the pancakes

  • 1 tsp matcha tea powder
  • 200 g gluten-free plain flour
  • pinch salt
  • 30 g icing sugar
  • 2 eggs
  • 500 ml whole milk
  • 30 g butter, melted plus more to fry
  • 1 tsp bicarbonate of soda

For the berry sauce

  • 200 g frozen berries
  • 6 tbsp honey

Instructions

For the sauce

  • Put the berries and honey in a pan can cook over a medium heat for 10 minutes, until the fruit has broken down and the sauce is thick.

For the pancakes

  • Sift the flour, matcha, salt and icing sugar into a bowl and make a well.
  • Add the eggs and whisk a little, then add the milk bit by bit, whisking until fully combined.
  • Next, whisk in the melted butter and the bicarbonate of soda.

To cook

  • Warm a pancake pan over a medium heat with a dot of butter, then ladle in enough batter to just cover the pan in a very thin layer, swirling to distribute.
  • Flip the crêpe and cook on the other side until golden. Tip on to a plate. Repeat with the rest of the batter - you should get 10-12.
  • You can keep them warm in a low oven, if you wish.
  • To serve, spread the crêpes the berry sauce, or enjoy with classic sugar and lemon.
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Course: Breakfast
Keywords: gluten free, matcha, matcha pancakes, matcha tea, pancakes
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These matcha pancakes are gluten free, and served with a sweet, homemade berry sauce. Follow my recipe to make them at home #recipe #crepes #matchatea #pancakes

What did you think of these matcha pancakes? Have you tried matcha tea as an ingredient before?

 

For another matcha tea recipe, try my banana matcha tea cake.


Reader Interactions

Comments

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  9. Rachel Evans says

    1 January, 2018 at 10.42am

    Hey. I tried to make matcha waffles last week and they tasted horrible! Maybe I put a bit too much of the powder in or not enough sweetener… do you have any other ideas what it could be? I like matcha, but just not the waffles I made.

    Reply

    • Emily Leary says

      3 January, 2018 at 11.18am

      Hi. Sorry to hear that. Yep, probably put too much in. You only need a small amount as it’s naturally quite bitter. These pancakes have just the right amount in so if you use that as a proportional guide for your next waffle batter hopefully they’ll come out perfectly.

      Reply

  10. Vicky says

    31 December, 2017 at 9.51pm

    I have never heard of tea matcha powder before but I love pancakes and putting weird and wonderful ingredients in my mixture so this is going on the list!

    Reply

  20. Ana De- Jesus says

    11 December, 2017 at 7.21pm

    I love how the pancakes are similar to crepes in its consistency and texture and the berry sauce with cranberry and apple sounds absolutely delicious. Plus your pictures are beautiful, what camera is it that you use? x

    Reply

  21. Anosa says

    11 December, 2017 at 6.02pm

    Whilst I am not a big fan of matcha tea I do love the look of your pancakes and loving it even more because of your cranberry and apple flavour

    Reply

  36. Cass@frugalfamily says

    19 February, 2014 at 6.29pm

    Your photos always make me hungry Emily ;-)

    I’m trying to get my two to be a little more adventurous with their food and these recipes look fab because in their eyes, anything in a pancake can only be a good thing.

    Thanks for sharing x

    Reply

  42. anna says

    19 February, 2014 at 2.29pm

    I really like the sound of the cranberry and apple one! I’ve never tried Matcha tea so can’t imagine that one – it would be good to try though. We will start making pancakes in the next couple of weeks. I think my favourite is plain lemon juice and sugar, and the kids fave is chocolate spread

    Reply

  43. Kirsty says

    19 February, 2014 at 1.49pm

    I do miss pancakes smeared with chocolate spread but I have never found one that isn’t nut free. We love ours with chantilly cream and it would be interesting to try adding fruit cordial to see whether the flavour comes through. Great idea, thank you x

    Reply

    • Emily Leary says

      19 February, 2014 at 2.07pm

      The Pixley cordial has quite distinct cranberry flavour that definitely does come through in the batter, as much as in the smell as in the taste. It’s subtle but very pleasant :)

      Reply

  46. MrsShilts says

    19 February, 2014 at 12.12pm

    Oh I love pancake day! These recipes look really nice, I’m a big fan of lemon and a sprinkling of sugar but don’t want to give Little Mr raw sugar on his first ever pancake so the chocolate spread would be a great shout.

    Reply

  48. Globalmouse says

    19 February, 2014 at 10.37am

    YUMMY!! I love pancakes and can’t wait for pancake day! I Am usually very traditional and stick with sugar and lemon but these look delicious so I may be tempted away!! :)

    Reply
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