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+ servings

Quick & Easy Oat Flour Matcha Pancakes

Christie Lai
Oat Flour Matcha Pancakes. Delicious, soft, fluffy pancakes with matcha flavour! A quick and easy pancake recipe that is great for breakfast or brunch. These can be made dairy-free with substitutions.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American, Japanese
Servings 12 mini-pancakes
Calories per serving 90 kcal

Ingredients
  

  • 1 teaspoon butter for frying pancakes

Batter:

  • 1 ½ cups rolled oats or sub with oat flour
  • 1 ½ tablespoon matcha powder
  • 3 ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon white granulated sugar or cane sugar or coconut sugar
  • 1 ¼ cups milk or sub with dairy-free milk
  • 1 large egg
  • 3 tablespoon butter melted, or sub with vegan butter

Instructions
 

  • In a blender or food processor, add rolled oats and blend on high until finely grounded and transfer to a large mixing bowl. If your oat flour is already pre-grounded, you can skip this step and transfer the oat flour into a large bowl.
  • Add matcha powder, baking powder, salt and sugar to your oat flour. Whisk until well combined.
  • Add milk, egg, and melted butter. Mix until just combined. Do not over mix the batter.
  • Heat a large pan on medium heat, lightly grease it with butter on a paper towel.
  • Scoop ¼ measuring cup of the batter and pour into hot pan.
  • Allow pancakes to bubble all over the top and for the edges to solidify. Flip over and fry until the other side is dark green and golden brown. Remove from heat and serve hot with any toppings of your choice.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Nutrition
Calories: 90kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 360mg | Potassium: 55mg | Fiber: 1g | Sugar: 3g | Vitamin A: 314IU | Calcium: 112mg | Iron: 1mg