Gluten Free Matcha Pancakes with Strawberries

Matcha Pancakes, but make them gluten free and with strawberries! I was honestly a bit skeptical when I started creating this recipe. I didn’t want a harsh, bitter tasting pancake that I had to counter with more sweeteners. The matcha here is vibrant in color but light and not overpowering in taste.

For this recipe you will need the following ingredients:

  • 1 cup JBGF The Pancake
  • 2 eggs
  • 2 TBS oil (or butter) of choice
  • ½ cup milk of choice
  • ½ tsp vanilla
  • 3 tsp pure matcha powder
  • Strawberries (optional)

You should be able to find the matcha powder at most large and natural grocery stores. Just make sure it is 100% pure, culinary grade matcha green tea powder with no sweeteners or fillers.

We are using our certified gluten free pancake mix to make this pancake batter and simply adding in some culinary grade matcha. The strawberries on top are a perfect compliment to the matcha and so dang pretty! .

Josie’s Best Gluten Free Pancake mix is a gluten free pancake mix but you won’t know it! Our mix crafted to have classic tastes and textures and be incredibly versatile.

With our pancake mix you can use your milk of choice; dairy free, vegan, or traditional cow’s milk work great! This pancake mix can be used with regular eggs or plant-based options. It is suitable for various food allergies and diets and free from the top 9+ food allergens:

  1. Wheat (gluten)
  2. Tree Nuts
  3. Peanuts
  4. Fish
  5. Shellfish
  6. Soy
  7. Dairy
  8. Eggs
  9. Sesame

Enjoy these beautiful pancakes !

SERVINGS about 6 pancakes
PREP TIME 5 minutes
COOK TIME 2-3 minutes per pancake


1 cup JBGF The Pancake

2 eggs

2 TBS oil (or butter) of choice

½ cup milk of choice

½ tsp vanilla

3 tsp pure matcha powder

Sliced Strawberries (optional)


Whisk the eggs, oil, milk, and vanilla together until frothy.

Whisk the pancake mix and matcha powder in separate bowl.

Gently add the dry ingredients to the wet and mix until just combined.

Allow the batter to rest for 2-3 minutes. The batter will start thickening and should have a few bubbles that start to form on top.

Heat a non stick style pan over medium heat with just a tad bit of oil or butter in your pan. You can certainly use a stainless steel or cast iron skillet, just make sure it will sell seasoned and preheated when you lay the pancake batter down.

Gently lay the pancake batter down on your preheated pan using a 1/3 cup scoop. Note: the pan should be warm but not smoking!

When using the strawberries, place them on top of the raw batter; they will caramelize a bit when you flip them.

Your pancakes are ready to flip when a few bubbles start forming and popping on the top.

Gently slide a flipper under your pancake and flip to the other side to cook for 1-2 minutes.

To test for doneness gently poke the pancake in the middle. A finished pancake will gently spring back. If the pancake does not spring back or has any batter ooze out of the sides let it cook for a few minutes longer.

Serve immediately with butter and maple syrup or any of your other favorite toppings.

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