Matcha Green Tea Pancakes with Coconut Whipped Cream are a modern twist on traditional pancakes. Infused with vibrant green matcha powder, these pancakes not only look stunning but also offer a subtle earthy flavor and a healthy energy boost. Topped with airy, dairy-free coconut whipped cream, this dish is perfect for weekend brunches, special occasions, or whenever you’re in the mood for a luxurious yet wholesome breakfast.
1. What Are Matcha Green Tea Pancakes with Coconut Whipped Cream?
Matcha Green Tea Pancakes are fluffy, soft pancakes enhanced with matcha—a finely ground powder of specially grown and processed green tea leaves. Matcha adds a natural green color and delivers a gentle caffeine boost along with a host of antioxidants. Paired with coconut whipped cream, made from the thick cream of chilled coconut milk, these pancakes become a light, dairy-free, and elegant dish.
The combination of matcha and coconut creates a flavor profile that is both creamy and refreshing. The sweetness of the whipped cream balances the slightly bitter notes of matcha, resulting in a perfectly harmonious breakfast.
2. How to Make Matcha Green Tea Pancakes with Coconut Whipped Cream
Ingredients You’ll Need:
For the Matcha Pancakes:
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 tablespoon matcha green tea powder (culinary grade)
- 2 tablespoons sugar (or maple syrup)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk (dairy or plant-based)
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil (plus more for the pan)
For the Coconut Whipped Cream:
- 1 can full-fat coconut milk (chilled overnight)
- 1 tablespoon maple syrup or powdered sugar
- 1/2 teaspoon vanilla extract
Optional Toppings:
- Fresh berries
- Toasted coconut flakes
- Maple syrup or honey
- Dusting of matcha powder
Step-by-Step Instructions:
- Prepare the Coconut Whipped Cream:
- Chill a can of full-fat coconut milk in the fridge overnight. The cream will rise to the top and solidify.
- Open the can and scoop the solid cream into a chilled bowl (discard the liquid or save for smoothies).
- Add maple syrup and vanilla extract. Whip using an electric mixer on medium-high speed until fluffy (about 3–5 minutes). Store in the fridge until ready to serve.
- Make the Pancake Batter:
- In a large mixing bowl, whisk together the flour, matcha powder, baking powder, sugar, and salt.
- In a separate bowl, whisk the milk, egg, vanilla, and melted butter.
- Pour the wet ingredients into the dry and mix gently until combined. Do not overmix; a few lumps are okay.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and grease lightly with coconut oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden and cooked through.
- Repeat with remaining batter, keeping cooked pancakes warm under foil.
- Assemble and Serve:
- Stack the pancakes on plates, top with a generous dollop of coconut whipped cream, and add fresh fruit, coconut flakes, and a drizzle of syrup if desired.
Tips for the Best Matcha Pancakes:
- Use good quality matcha: Culinary grade is ideal for cooking—it’s flavorful and affordable.
- Chill the coconut milk: Only full-fat coconut milk will whip properly, and chilling it overnight is crucial.
- Don’t overmix: This keeps your pancakes light and fluffy.
3. Health Benefits of Matcha Green Tea Pancakes with Coconut Whipped Cream
Though indulgent, this breakfast has some notable nutritional perks:
High in Antioxidants:
Matcha is rich in catechins, especially EGCG, which are powerful antioxidants known to fight inflammation and support heart health.
Provides a Natural Energy Boost:
Matcha contains a moderate amount of caffeine and L-theanine, a compound that promotes calm alertness without the jitters commonly associated with coffee.
Supports Digestion:
Coconut milk is rich in medium-chain triglycerides (MCTs) and lauric acid, both of which may support gut health and metabolism.
Dairy-Free and Plant-Based Options:
Using plant-based milk and coconut whipped cream makes this dish suitable for lactose-intolerant or vegan eaters.
Contains Healthy Fats:
The coconut whipped cream provides healthy fats, which can promote satiety and support hormonal balance.
4. Creative Variations of Matcha Green Tea Pancakes with Coconut Whipped Cream
Love experimenting? Try these fun variations of the dish:
Vegan Matcha Pancakes:
Replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water) and use plant-based milk. Ensure your sweetener is vegan-friendly (like maple syrup or agave).
Matcha-Chocolate Swirl Pancakes:
Add chocolate chips or swirl melted dark chocolate into the batter for a rich, dessert-like twist.
Lemon-Matcha Pancakes:
Add a teaspoon of lemon zest to the batter for a citrusy freshness that pairs beautifully with matcha.
Stuffed Pancakes:
Spoon a small dollop of coconut cream or nut butter between two thin pancakes for a stuffed surprise.
Protein-Packed Pancakes:
Add a scoop of vanilla protein powder to the dry ingredients and slightly increase the milk to keep the batter pourable.
5. Pairing and Serving Suggestions
These pancakes are delicious on their own, but you can elevate your meal with these sides and sips:
Serve with Fresh Fruit:
Top with sliced bananas, strawberries, or blueberries for added sweetness and nutrients.
Pair with Green Tea or Matcha Latte:
Keep the flavor theme going with a soothing hot matcha or green tea on the side.
Serve with Smoothies:
A banana-coconut smoothie or green superfood smoothie makes a perfect pairing.
Add a Nut Butter Drizzle:
A drizzle of almond or cashew butter adds protein and depth.
Top with Chia Seeds or Hemp Hearts:
Sprinkle seeds for a nutrient boost and a bit of texture.
6. Tips for Storing and Reheating Matcha Pancakes
If you have leftovers (though that’s unlikely!), they can be stored and reheated easily.
Storage:
- Store pancakes in an airtight container in the fridge for up to 3 days.
- Store coconut whipped cream separately, covered in the fridge, for up to 2 days.
Reheating:
- Reheat pancakes in a toaster, oven (300°F for 5 minutes), or microwave for 30 seconds.
- Whisk chilled coconut cream briefly to re-fluff before using again.
FAQs About Matcha Green Tea Pancakes with Coconut Whipped Cream
1. What type of matcha should I use for pancakes?
Use culinary grade matcha—it’s more affordable than ceremonial grade and has a strong enough flavor to shine in baked goods and pancakes.
2. Can I make this recipe gluten-free?
Yes! Just use a gluten-free all-purpose flour blend. Make sure it’s a 1:1 substitute for regular flour to maintain the pancake texture.
3. Is this recipe vegan?
Not by default, but it’s easily made vegan. Use plant-based milk, a flax egg, and ensure the coconut whipped cream is free from animal-based additives.
4. Can I use store-bought coconut whipped cream?
Absolutely. Store-bought coconut whipped creams like So Delicious or Cocowhip are great time-saving options and widely available.
5. Why didn’t my coconut milk whip properly?
This can happen if the coconut milk wasn’t chilled long enough or isn’t full-fat. Be sure to use a full-fat can and chill it overnight.
6. Can I make the pancakes in advance?
Yes, you can make them ahead and store in the fridge or freeze them. Reheat as needed in a toaster or oven to retain crispness.
7. How do I prevent the pancakes from turning brown instead of green?
Cook on medium heat and don’t overcook. Too much heat or browning can dull the matcha’s vibrant color.
8. What’s a good substitute if I don’t have matcha?
If you’re out of matcha, try using spirulina for color (though flavor will differ), or simply make plain pancakes and top with the coconut whipped cream.
9. Can I make mini pancakes with this batter?
Yes! Use a tablespoon of batter per pancake to make silver dollar pancakes—great for kids or serving as a brunch platter.
10. Is this recipe kid-friendly?
Yes, though matcha contains caffeine. Use decaf matcha or reduce the amount if serving to younger kids, or try a naturally green alternative like spinach.
Conclusion
Matcha Green Tea Pancakes with Coconut Whipped Cream bring together the best of indulgence and nutrition. They’re visually striking, loaded with superfoods, and flexible enough to suit various diets. Whether you’re hosting brunch, pampering yourself on a slow Sunday morning, or looking to impress guests, this recipe delivers on both flavor and aesthetics. It’s an energizing way to start the day—and it’s proof that pancakes can be healthy, elegant, and absolutely irresistible. 🍵🥞🥥