Gluten-free matcha tea pancakes

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.

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.

Fancy trying it? Let me know if you do!

Here’s this matcha pancakes recipe in printable form.

Print Recipe

4.86 from 7 votes

Gluten-free matcha pancakes

A lovely, light pancake with a distinct matcha tea sweetness, combined with a delicious home-made berry sauce.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Breakfast

Keyword: gluten free, matcha, matcha pancakes, matcha tea, pancakes

Servings: 12

Author: Emily Leary

Ingredients

For the pancakes

• 1 tsp matcha tea powder
• 200 g (7.05 oz) gluten-free plain flour
• pinch salt
• 30 g (1.06 oz) icing sugar
• 2 eggs
• 500 ml (1.06 pt) whole milk
• 30 g (1.06 oz) butter, melted plus more to fry
• 1 tsp bicarbonate of soda

For the berry sauce

• 200 g (7.05 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.

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. Cuisines identify the primary region of inspiration for a dish.

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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.