Matcha Pancakes

Matcha Pancakes are a gluten-free, keto, low-carb, and healthy breakfast option that requires minimal prep time. These pancakes offer a nutritious and balanced meal to start your day. Made with gluten-free ingredients, they are suitable for those with dietary restrictions or a preference for gluten-free meals.

Matcha powder adds vibrant green color and a boost of antioxidants, providing potential health benefits like improved focus and enhanced metabolism. With their delightful flavors and light, fluffy texture, matcha pancakes make for a delicious and energizing morning treat.

Matcha pancakes made with low carb and gluten-free ingredients being picked up with a silver fork.

How to make Matcha Pancakes?


  1. Start by mixing all the dry ingredients: flour, sweetener, and baking powder in a large bowl.
  2. Next, combine wet ingredients: beaten eggs, cream cheese, vanilla extract, mayo and matcha powder and whisk with a hand mixer until well combined. Pour batter into a pancake iron and cook for 3-4 until golden brown.
  3. If using a frying pan, pour batter into a well oil-coated pan and cook until medium-low heat for 1-2 minutes, flip the pancake and repeat.
  4. Top with whipping cream.

Pro Tip

To quickly soften up the cream cheese, just throw it in the microwave for 10-15 seconds on normal power.

Recipe Notes

Mayo is a secret ingredient used in many Japanese-style hotcake/pancake recipes to keep the pancakes moist and juicy. Once cooked, there is no mayo taste to the pancake.

What ingredients do I need to make matcha pancakes?


  • Coconut Flour – fine ground Coconut Flour.
  • Sweetener – use your preferred sweetener.
  • Baking Powder – standard Baking Powder to help the batter rise.
  • Egg – at room temperature and beaten.
  • Cream Cheese – blocks and at room temperature.
  • Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.
  • Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo.
  • Matcha Powder – green tea leaves that have been ground into a powder. Culinary grade Matcha Powder will work for this recipe but you can also use ceremonial grade premium matcha if preferred. 

What do matcha green tea pancakes taste like?

With a balanced sweetness and subtle undertones of earthy matcha, these matcha pancakes offer a unique flavor profile that is both refreshing and comforting. The addition of a hint of coconut adds a touch of tropical essence, elevating the overall taste to a new level of enjoyment.

Furthermore, the pancakes have a moist and fluffy texture that melts in your mouth, making each bite a delectable treat. Prepare to savor the combination of flavors and textures that make these matcha green tea pancakes an irresistible choice for a memorable breakfast or brunch!

Matcha pancakes made with low carb and gluten-free ingredients on a white plate showing cross sectional cut.

Looking for other keto pancake recipes?

Matcha pancakes made with low carb and gluten-free ingredients being picked up with a silver fork, top down view.

Watch How To Make It

Matcha Pancakes

Try these delicious and healthy Matcha Pancakes, featuring a gluten-free and keto friendly recipe with the perfect balance of sweetness and earthy matcha flavors. Indulge in a moist and fluffy breakfast option that combines the richness of matcha with a hint of coconut, making it a delightful treat for matcha lovers.
4.50 from 6 votes
Course: Breakfast, Dessert
Cuisine: Asian Fusion, Japanese
Keyword: green tea pancakes, how to make matcha pancakes, matcha pancakes
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 3 Pancakes
Print Recipe
Calories: 175kcal



  • Gather all the ingredients. Note - For quick room temperature eggs, submerge egg in warm water for 3-5 min. For quick room temperature cream cheese, take amount needed and microwave for 10-15 sec.
  • Pre-heat pancake iron.
  • In a small mixing bowl, add Coconut Flour, sweetener, baking powder and mix.
  • Next, add egg, cream cheese, vanilla extract, mayo, Matcha Powder and mix with a whisk until well combined.
  • Pour batter into pancake iron and cook for 3-4 min until browned to liking. Enjoy with your favorite pancake toppings.


Calories: 175kcal | Carbohydrates: 5g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 132mg | Sodium: 227mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Vitamin A: 479IU | Calcium: 80mg | Iron: 1mg
*Values Based Per Serving
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