Matcha Protein Pancakes

Name: Matcha Protein Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 g Matcha, sifted; 35 g Protein powder; 80 g Oat flour; 2 Egg, beaten; 140 ml Water, cool; 6 g Baking powder; 1 g Salt; 20 g Honey; 12 g Butter, melted

Matcha Protein Pancakes · ready in 20 min · 2 servings · 384 kcal per serving · easy · 9 ingredients

Earthy matcha gives these protein rich breakfast pancakes a vivid green color, while oat flour keeps the crumb tender and hearty.

Prep: 10 min
Cook: 10 min
Total: 20 min
Serves: 2
kcal: 384
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

4 gMatcha, sifted
35 gProtein powder
80 gOat flour
2Egg, beaten
140 mlWater, cool
6 gBaking powder
1 gSalt
20 gHoney
12 gButter, melted

Equipment

stovetop, mixing bowl, whisk, sifter, ladle, nonstick skillet, spatula, pastry brush, serving plate

Instructions

Prepare Station
Gather measured ingredients, 2 bowls, whisk, scale, sifter, ladle, nonstick skillet, and spatula before mixing. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Mix Dry Base
Sift matcha into a bowl, then whisk in protein powder, oat flour, baking powder, and salt until the green color looks even. · 2 min
What to look for: The dry mixture is pale green with no dark matcha clumps.
Whisk Wet Batter
Beat eggs with water, honey, and 6 g melted butter, then whisk into the dry base just until a pourable batter forms. · 3 min
What to look for: The batter is glossy, green, and thick enough to ribbon from the whisk.
Rest Batter
Rest the batter for 5 minutes so the oat flour hydrates and the protein powder relaxes into a smoother texture. · 5 min
What to look for: The batter looks slightly thicker but still pours slowly.
Heat Skillet
Heat a nonstick skillet over medium low heat and brush with a thin film of the remaining melted butter. · 2 min
What to look for: A drop of batter should sizzle softly without browning too fast.
Cook First Side
Pour 60 ml batter for each pancake and cook until bubbles set around the edges and the underside turns lightly golden. · 4 min
What to look for: Edges look matte and small bubbles stay open on the surface.
Flip Pancakes
Flip each pancake gently and cook the second side until springy in the center and evenly set. · 3 min
What to look for: Both sides are lightly golden with a vivid green interior.
Serve Warm
Serve the pancakes warm in stacks, with their earthy matcha aroma most noticeable right after cooking. · 1 min
What to look for: The pancakes are stacked neatly and steam gently.

Nutrition (per serving)

kcal	384
Protein	26 g
Carbohydrates	39 g
of which sugars	10 g
Fat	14 g
of which saturated	6 g
Fibre	5 g
Sodium	663 mg

Nutri-ScoreB

Allergens

Contains: milk, eggs

May contain: gluten

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Warm in a covered skillet over low heat for 2 to 3 minutes per side until soft and heated through.

Ingredient substitutions

Matcha

Culinary matcha: Use fresh matcha for the brightest green color and clean grassy aroma.

Protein powder

Plant protein powder: The batter may thicken faster, so add a little more water if it becomes stiff.

Oat flour

Certified gluten free oat flour: Texture and flavor stay closest to the original batter.

Egg

Water and baking powder: Use 50 g water and 3 g baking powder for each egg, with a softer and less rich result.

Baking powder

Beaten egg: Whisk the egg well to add lift, though the pancakes will be denser.

Salt

Fine salt: Fine salt disperses evenly through the dry mixture.