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matcha chocolate chip pancakes

When I really like someone? I offer to make them pancakes in the morning. It’s a staple in my household and a simple gesture to show someone I care. Make these pancakes as a surprise in the morning for someone you love, all you’ll need is some pretty basic ingredients, some matcha powder, and a big smile. The chocolate chips are the finishing touch for a guaranteed smile.

Serves 4; 10 to 12 pancakes



Dry ingredients

11/2 cups gluten-free baking flour  or all-purpose flour

2 tablespoons Japanese, high-quality matcha powder

11/2 teaspoons aluminum free baking powder

Wet ingredients

2 large eggs (optional)

2 tablespoons brown rice syrup, or organic granulated white cane sugar

11/4 to 11/2 mashed ripe bananas

1 teaspoon organic vanilla extract

1 cup unsweetened almond milk

3/4 cup dark, high quality chocolate chips

nonstick coconut oil spray


Kinako powder (optional)

Pure maple syrup (optional)


Whisk the flour, matcha, and baking soda together in a large bowl. Set the dry ingredients aside

In a separate medium bowl, whisk together the eggs (if using), brown rice syrup, banana, vanilla, and almond milk. Add the wet ingredients to the dry ingredients and gently whisk to combine. Using a rubber spatula, fold in the chocolate chips; the batter will be thick

Heat a large nonstick skillet over medium heat. Coat the pan or griddle top with nonstick cooking spray. Using 1/4 cup of batter for each pancake and cooking two to three pancakes at a time, pour the batter into the pan or onto the griddle, using a measuring cup or ladle. Cook the pancakes until the outer edges firm up and the bottom is golden-brown, about 2 minutes. Flip and cook the other side until golden-brown, about 2 minutes more. Repeat making pancakes with remaining batter. Enjoy and serve with a touch of kinako powder and fresh fruit!


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