Fluffy Gluten-Free Matcha Pancakes

Matcha, matcha, matcha.

Fluffy Gluten-Free Matcha Pancakes

Matcha is all the rage lately, and for good reason. Packed with antioxidants, caffeine, and vitamins, green tea has been studied for its potentially beneficial effects on prevention of cancer,l, speeding the metabolism, treating metabolic syndrome, and more. Many animal studies have concluded that the green tea catechins provide some protection again cancer and could also act as antitumorigenic agents (the prevention of tumors). Pretty dang cool. They were also found to be beneficial in fighting oxidative stress (linked with numerous health conditions) and neurological issues. Human studies are still limited, but let’s just say there’s enough positive research out there that gives us plenty of good reasons to consume green tea.

I enjoy a good matcha latte, but I find that the bitterness of matcha is even better tasting when put into baked goods. Case in point, these epic gluten-free pancakes. All the deliciousness of pancakes, plus the antioxidant-power of added matcha.

Fluffy, healthy, pancakes for the win.


Fluffy Gluten-Free Matcha Pancakes

These delicious, fluffy gluten-free matcha pancakes are a Sunday brunch dream. Easy to whip up, and even family approved! Antioxidant-rich and packed with nutrition.

  • Author: RD-Licious
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Category: Breakfast


  • 2 eggs
  • 2/3 cup vanilla almond milk (Califa farms is the brand I used)
  • 1/4 cup melted coconut oil or vegetable oil
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 2/3 cup almond flour
  • 1/2 cup gluten-free all purpose flour
  • 1 TBSP baking powder
  • dash of salt
  • 2 heaping TBSP matcha green tea powder
  • Toppings:
  • blueberries
  • The Coconut Cult coconut probiotic yogurt
  • Pearlbutter Matcha Coconut Butter


  1. In a large bowl, mix or whisk together the eggs, milk, oil, sugar, and vanilla extract.
  2. Once mixed well, add in the flour, matcha powder, baking powder, and salt and continue to stir until a smooth batter forms.
  3. Spray a saute pan with oil spray or coconut oil and heat to medium heat.
  4. Measure small amounts of pancake batter onto pan and flip once bubbles start to pop up through the batter.
  5. Repeat until all batter is used.
  6. Let pancakes cool, then top with desired toppings. Yum!


*Reminder: this recipe is Gluten free for those like me that struggle with gluten intolerance or Celiac Disease. Gluten free diets are only recommended for those with these medical issues or specifically prescribed by your physician. A gluten free diet is NOT any healthier than eating a regular diet with gluten.

And the toppings are where the extra fun come into play — I topped mine with The Coconut Cult Probiotic coconut yogurt, blueberries, and Pearl Butter Matcha Coconut butter or you can add the classic butter and maple syrup combo (sooo delicious). Either way, they are simply perfect!

This stack was the best lazy, slow morning here in the NC mountains — we are here on vacation and the snow is softly coming down, with not a care in the world here. Cheers to a lazy, pancake-packed morning!

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