These healthy matcha pancakes are for true matcha lovers. Made with oats and Greek yogurt, these hearty flapjacks will keep you nice and full all morning.
This post was originally posted on 4/8/16. The photos, content, and recipe have since been updated. This post also contains affiliate links.
It’s no secret that I LOVE pancakes.
Blueberry, chocolate chip, lemon – I’m not picky. However, there is one thing that I want out of my short-stack: filling power.
And these healthy matcha oatmeal pancakes do not disappoint, as one serving has 18 grams of protein and 5 grams of fiber.
If you’ve been following THT from the beginning, you may notice that this recipe used to be called whole wheat matcha pancakes.
So why did I change it?
As much as I love using white whole wheat flour in pancakes, oat flour is a slightly more nutritious option that also makes these matcha pancakes gluten-free.
Now, oat flour does result in a slightly heartier consistency (which I love), if you’re not gluten-free you can still use 1 cup of white whole wheat flour instead for a slightly more delicate crumb.
Matcha powder comes from the same plant as green tea leaves. However, the plants used for matcha are exposed to less sunlight in order to boost chlorophyll production and amino acid production.
Another difference is that matcha powder is made from the entire tea leaf, giving it more caffeine and antioxidants than traditional green tea.
When buying matcha powder, cheaper isn’t always better. There are different grades of matcha powder, some of which are going to be especially bitter.
I recommend buying ceremonial-grade matcha from a reputable company. My go-to is Encha Ceremonial-Grade.
And to avoid making these oatmeal pancakes overly sweet, be sure to use an unsweetened matcha powder.
Ready to get flipping?! Let’s discuss what you’ll need as well as some tips for making a short-stack worthy of a trendy cafe.
While pancakes are easy to make, there are a few key tips for keeping these matcha oatmeal pancakes from becoming unpleasantly dense.
Want to know the secret of whisking enough air into your pancake batter for a light and fluffy texture? Using room temperature ingredients.
I like to set out my yogurt, milk, and egg about 30 minutes before making the pancake batter.
If you’ve made pancakes before, then you know the most important thing is not to over-mix your batter. One way to do this is by making a well in your dry ingredients to pour the wet ingredients into.
It’s simple, but doing this will help your ingredients blend together a bit faster, which means less mixing needed. And less mixing = lighter and fluffier pancakes.
These healthy matcha pancakes don’t use any butter or oil in the batter, but I do highly recommend using a little butter to grease your skillet or griddle with.
By using butter for greasing, you can add a little buttery flavor to each pancake. And let’s be honest, pancakes should taste at least a little buttery.
This healthy matcha pancake batter is thick, which means that they also take a bit longer to cook than other recipes you may have made in the past.
To avoid ending up with undercooked flapjacks, make sure to cool low and slow, flipping only when the pancakes are actually ready.
Here are some signs that your pancakes are ready to flip:
Usually I top my flapjacks with peanut butter rather than maple syrup. However, I’m not a huge fan of combining peanut butter and matcha.
Instead, I tend to keep these simple by adding a dollop of Greek yogurt, some berries, and a drizzle of either pure maple syrup or honey.
When I’m in the mood for a super filling breakfast, I’ll add a scrambled egg on the side or top them with vanilla almond butter.
Love matcha? Here are a few more recipes to use it in!
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