Quick & Easy Oat Flour Matcha Pancakes

Soft, fluffy oat pancakes with that earthy matcha flavour! These quick and easy oat flour matcha pancakes are made with simple ingredients in 30 minutes! They're great for breakfast, dessert or as a snack for the family. I also share how to make this dairy-free with ingredients substitutes below.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Dessert

Cuisine Japanese

Servings

Calories per serving 219 kcal

Ingredients

1 teaspoon butter or neutral oil for a dairy-free option to grease pan

Pancake Batter

1 ½ cups rolled oats or sub with instant or steel cut oats
1 ½ tablespoon matcha powder
2 teaspoon baking powder
1 teaspoon salt
1 tablespoon white granulated sugar
1 ¼ cups milk or plain oat/almond/soy milk for a dairy-free option
1 large egg
3 tablespoon melted butter or neutral oil for a dairy-free option

Instructions

In a high-power blender or food processor, blend rolled oats on high until finely grounded and transfer to a large mixing bowl.
Add matcha powder, baking powder, salt and sugar to your oat flour. Whisk until well combined.
Add milk, egg, and melted butter and whisk until just combined. Do not over mix the batter. Rest the pancake batter for 5 minutes.
Heat a large pan on medium heat and lightly grease it with butter on a paper towel.
Scoop ¼ cup or 60 ml of the pancake batter and pour into the pan. Fry the pancake until the bottom is golden brown and bubbles form over all the top. Once the edges of the pancake solidify, flip over with a spatula and fry on the other side until golden brown and dark green. Repeat this process until you've depleted the batter.
Remove pancakes the pan and serve hot with any toppings of your choice.

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