Matcha Green Tea Protein Pancakes

Mar 16, 2017 0 comments
Matcha Green Tea Protein Pancakes

Matcha Green Tea Protein Pancakes 

Matcha Green Tea Protein PancakesMatcha Green Tea powder is an antioxidant powerhouse. This recipe packs a mean nutrient punch, and its absolutely delicious and appropriate for any time of the year. Right now its especially perfect because this week is St. Patrick’s Day. We are all about how to make health and fitness a fun and exciting experience. SO, Celebrate with us! Try something new. Trick you kids into eating something healthy by showing them something fun. GREEN PANCAKES!!! Are you kidding me?! What kid wouldn’t think that’s cool….


Total Time: 15 minutes

Yield: 9-10 pancakes



Pancake Batter

  • 1 ½ cups + 2 Tablespoons almond milk
  • 2 cups Oat Flour
  • 1 egg
  • 3 tablespoons unrefined sugar
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons Matcha Green Tea Powder
  • 1 Scoop Vanilla Protein Powder
  • 1 1/2 tsp baking powder
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoons butter, plus more as needed



  • 1/4 cup banana
  • 1/4 cup dried cranberries


Chocolate Syrup

  • 1/3 cup maple syrup
  • 1/3 cup cacao powder
  • 3 tablespoons coconut oil


  1. In a small bowl, mix together all of the topping ingredients, except the Greek yogurt. Set aside.
  2. In a large mixing bowl, add the egg, milk, sugar and coconut oil. With a wire whisk, mix until combined. Add the Oat flour, Matcha green tea powder, Vanilla Protein Powder and baking powder. Mix until you obtain a homogeneous mixture.
  3. Melt the butter in a large cast iron skillet or griddle over medium heat. To make a pancake, ladle about 1/3 cup of the batter onto the skillet. Pour enough batter to make 1 or 2 more pancakes at a time, taking care to keep them evenly spaced apart.
  4. Cook until bubbles break the surface of the pancakes and the sides are golden brown, about 2-3 minutes. With a spatula, flip the pancake and cook 1-2 minutes more on the other side. Transfer them to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
  5. In the meantime, to prepare the chocolate syrup, add the ingredients to a small bowl. Microwave for 30 seconds to one minute or until the coconut oil is melted and the mixture is warm.
  6. To assemble the pancakes, place them on a serving plate and add a dollop of Greek yogurt to each pancake followed by 1-2 tablespoons of the nut mixture. Drizzle 1-2 tablespoons of the chocolate syrup over the nuts and serve while the pancakes are still warm.


Alternate Method of cooking:


This method is for those who enjoy a taller more cake like pancake. 


Turn the oven on to 400°F and place a baking sheet lined with parchment paper into the oven.


Mix all the dry ingredients first (flour, sugar, matcha, protein, and baking soda) then whisk whisk in the wet ingredients (milk, yogurt, butter, oil and egg) until the batter is free of any lumps.


Oil the inside of a metal cookie cutter (3″ – 3.5″ in diameter) and the pan. Place the cookie cutter in the middle of the pan over low heat. Pour batter 2/3 of the way of the cutter and place a lid to cover. (NOTE: Be sure that the lid does not rest on of the cookie cutter.)


Cook for 5 minutes, then remove lid and cook for 1 more minute. Carefully flip the pancake and cook the other side for 5 minutes with the lid, then 1 minute without.


Take the pancake in the cookie cutter off the pan and and run a knife along the inside of the cookie cutter to cut out the pancake.  (Be careful — the cookie cutter is hot!) Place the pancake in the oven for 3–4 minutes to ensure it is fully cooked inside.


Serve warm with toppings of your choice.


You can freeze cooked pancakes for up to 2 months.


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