Make my single-serving pancakes but with a bit of matcha powder mixed in? Do not mind if I do!

I’ve clearly been on a single-serving pancake train and I’m not nearly close to my destination YET. I don’t even know if I HAVE a destination. I’m just goin and goin.

And with these luscious colors on my pancake stack, it’s a fun ride. Join me why don’t you!

Here’s a couple of pics from readers, I love seeing your creations!

They’re totally good for you, yet a party in your tummy.

Let me know what you think!

Print Recipe

4.50 from 10 votes

Single-serving Matcha Pancakes

Prep Time5

Cook Time10

Course: Breakfast, Dessert, Snack

Keyword: brunch, easy recipes, gluten-free, low sugar, matcha, matcha pancakes, pancakes, plant-based, single-serving, vegan

Servings: serving

Calories: 203kcal

Ingredients

1/3 cup flour (40 g) gf all purpose if desired
1/2 tsp matcha powder (you could use a whole tsp for stronger flavor)
2 tsp sugar (8 g)
1 tsp baking powder
pinch of salt
1/3 cup (nut) milk (80 g)
1 tsp (optional) apple cider vinegar or lemon juice (this makes a vegan buttermilk substitute, you can skip it)
drop of vanilla extract

Instructions

In a mug, stir together milk, vanilla. If making buttermilk, add vinegar/lemon juice and let it sit 5 minutes.
In a small bowl whisk together flour, matcha, sugar, baking powder, salt.
Gradually add the liquid while whisking the batter. Thin your batter to your desired thickness, you may not need all of the liquid.
Drop 2-3 tbsp worth batter on a heated nonstick pan⁣. Cook until bubbles form. Flip and cook 20-30 more seconds.⁣
Serve immediately and enjoy!

Notes

If using self-rising flour omit the baking powder.
If not using a non-stick pan, make sure to grease your pan generously!
Optional hint: Add 1 tsp oil to your batter to make the pancakes even fluffier.
If you would like to make “matcha almond butter” like the one here, try mixing:
- 2 tsp almond butter
- 1 tsp maple syrup
- pinch of matcha
- pinch of salt
- thin with milk to desired thickness