Matcha Raspberry Pancakes

Matcha is majorly trending right now, as I am sure you have noticed.  Matcha tea, matcha lattes, matcha desserts, matcha truffles, matcha smoothies.  That’s because supposedly Matcha (a super concentrated form of green tea) is AWESOME for you.

Just a few of the said benefits: its high in antioxidents, enhances ones sense of calm, boosts memory and concentration, boosts endurance, can help clear up skin, detoxifies the body, strengthens the immune system, the list goes on.

Man oh man, for all these noteworthy benefits, how could someone not add a bit of this super powered tea to their diet?

Without further ado, enjoy my latest creation from the weekend.  Major YUM.


1 cup of buckwheat flour

1/2 cup of coconut milk (the kind you drink, not the kind in a can)

2 large eggs, lightly beaten

1 tablespoon of vanilla extract

3-4 tablespoons of honey

2 tablespoons of Matcha powder

A handful of raspberries

A handful of (I use dairy free, dark chocolate) chocolate chips

  1. Pour the buckwheat flour into a medium size bowl.
  2. Crack the eggs onto the flour, pour the coconut milk on top, and finally the vanilla extract and the honey.  Mix the batter together well, until combined and there are no lumps.
  3. Stir in the Matcha powder.  This will turn the batter a fun St. Patties day appropriate shade of green.
  4. Gently mix in the raspberries and chocolate chips.
  5. Pour 1/2 cup of batter for each pancake onto a warm lightly greased skillet. Cook until the top begins to bubble a bit.  Flip the pancake.  Cook until the other side is light golden brown.  You may have to flip each pancake twice before it’s finished completely, to ensure even cooking through. Keep a close eye on them.  You will be able to see when they are done.  I recommend cooking for roughly 90-120 seconds on each side. 
  6. Enjoy!!  I recommend these topped with maple syrup.  You don’t need much more.  The flavor speaks on its own quite well.


Buckwheat pancakes are slightly thicker and denser than regular pancakes.  That aside, I cannot taste the difference between these and “real” pancakes.  I always forget that these are not made with wheat or grains.  They both taste and look like normal breaded pancakes.  This is hands down my favorite breakfast item, buckwheat pancakes.  I wont be surprised when it becomes yours too.  SO easy to make, delicious, gluten free, and with all of my recipes, sugar-free and lactose-free as well!

You can store leftovers in an airtight container at room temperature for up to 3 days.

7 thoughts on “Matcha Raspberry Pancakes

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