The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you’re looking for a weekend breakfast that feels fancy and fuels you up, you’re going to love these gluten-free pistachio matcha pancakes! They’re soft, green, a little nutty, and full of plant-based protein. Plus, they’re made with simple, good-for-you ingredients and take almost no time at all. I made mine with pistachio milk and matcha protein powder, and wow what a dreamy combo. Let’s make this magical stack together!
Method
1. Mix It Up
Start by grabbing a medium-sized mixing bowl. Crack in the two eggs, then pour in your milk of choice I used pistachio milk, which adds a creamy nutty flavor that pairs perfectly with matcha. Add in your protein powder (I used a matcha plant-based one), gluten-free all-purpose flour, ceremonial grade matcha powder, baking powder, and a pinch of salt. Using a whisk or a sturdy fork, mix everything together until the batter is smooth. Don’t worry if it seems a bit runny that’s exactly how it should be for light and fluffy pancakes. Take a moment to make sure there are no lumps of flour or clumps of powder.
2. Heat the Pan
Next, heat a nonstick skillet or pan over medium-low heat. This part is important matcha can burn if the heat is too high, which gives the pancakes a bitter taste. Lightly grease the pan with a bit of butter or oil to prevent sticking and to help the pancakes get that golden edge.
3. Pour and Cook
Once your pan is hot, pour in about 3 tablespoons of batter for each pancake. You can use a small measuring cup or spoon to keep them evenly sized. Let the pancakes cook slowly. As they cook, you’ll see small bubbles form on the surface and the edges will begin to set and crisp up. This bubbling is your signal that it’s almost time to flip!
4. Flip and Finish
When those bubbles are popping and the edges look cooked, it’s time to flip. Use a wide spatula and gently slide it under each pancake. Flip them carefully so they don’t tear they’re delicate! Cook the second side for another 1–2 minutes, or until it’s golden and cooked through. The centers should be set but still tender and fluffy.
5. Time to Serve
Once your pancakes are ready, stack them high on a plate. Top with a generous dollop of coconut yogurt, a handful of sliced strawberries, a drizzle of maple syrup, and a sprinkle of chopped pistachios for that extra crunch and color. Serve warm and enjoy right away for the best texture and flavor.
Necessary Tools
- Medium mixing bowl
- Whisk or fork
- Nonstick pan or skillet
- Measuring spoons and cups
- Spatula
Gluten Free Pistachio Matcha Pancakes
Cuisine: ItalianDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
10
minutesTotal time
15
minutesIngredients
2 eggs
½ cup milk of choice (I used @tachepistachiomilk)
1 serving matcha protein powder (I used @truvani matcha plant-based protein)
¼ cup gluten-free all-purpose flour (I used @bobsredmill)
1 tsp ceremonial grade matcha powder (@matchakari tenchi organic)
½ tsp baking powder
Pinch of salt
Toppings: Coconut yogurt, fresh strawberries, maple syrup, chopped pistachios
Directions
- Mix it up. In a bowl, whisk together all your ingredients until the batter is nice and smooth. Don’t worry it’ll be runny. That’s totally normal for this recipe!
- Heat the pan. Grease a nonstick pan with a little butter or oil and heat it over medium-low heat.
- Pour & cook. Scoop about 3 tablespoons of batter per pancake into the pan. Let them cook until you see bubbles forming on top and the edges look crisp.
- Flip & finish. Carefully flip and cook the other side until golden brown.
- Time to serve: Stack your pancakes and top with coconut yogurt, juicy strawberries, a drizzle of maple syrup, and crushed pistachios.
Notes
- Don’t skip the bubbles Make sure bubbles form on the pancake before flipping. If you flip too early, it might fall apart.
- Use medium-low heat Matcha burns easily, so avoid high heat or you’ll get bitter-tasting pancakes.
- Batter too thick? Add a splash more milk. Too thin? Add a tiny bit more flour.
- Be gentle when flipping These pancakes are soft and delicate. Use a wide spatula and don’t rush it.
Serving Suggestions
These pancakes are perfect for slow weekend mornings or brunch with friends. I love serving them with a matcha latte on the side or a big glass of cold pistachio milk. Want to go extra? Add a little whipped coconut cream or even a scoop of vanilla protein yogurt for a fancy finish!
Fun Fact
Did you know matcha is made from finely ground green tea leaves and gives you a gentle, calm energy boost? It also adds that pretty green color to your pancakes no food coloring needed!
Conclusion
These gluten-free pistachio matcha pancakes are light, protein-packed, and full of fun flavor. They’re easy to make, pretty to look at, and will make you feel like you’re eating brunch at a café even if you’re still in your pajamas. Give them a try this weekend, and don’t forget the toppings. That’s where the magic happens.
