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 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.