|

Matcha Pancakes with Pomegranate Acai Syrup

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

This fun and healthy Matcha Pancakes with Pomegranate Acai Syrup recipe is the perfect way to start your day! They are easy to make with simple ingredients for a delicious morning treat.

Matcha Pancakes with Pomegranate Acai Syrup served on a white plate sitting on a turquoise and white check napkin with orange juice and syrup in the background.

What is Matcha?

Matcha Powder is ground from Japanese Gyokuru tea leaves, and has 33 times higher amounts of antioxidants as blueberries! They claim that it boosts metabolism, increases focus, and skin health.

Matcha Powder can be found in many Asian markets and on Amazon. {affiliate link}

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

How to make Pomegranate Acai Syrup:

A bottle of fruit juice, maple syrup and small can of matcha green tea powder on the counter.

Pour the juice and maple syrup into a saucepan, and place over medium-high heat. Mix the tapioca flour with water to dissolve and form a paste.

Tapioca Flour mixed with water in a small glass bowl.

add to the saucepan and cook for 8 to 10 minutes, until syrup thickens.

Pomegranate Acai Syrup simmering in a saucepan.

Taste to check sweetness. Add more maple syrup if needed. Remove from heat, and set aside.

How to make Matcha Pancakes:

Beat the eggs in a large bowl until frothy.

Beaten eggs in a large glass bowl.

Sift in the flour, salt, baking soda, baking powder, and sugar.

Flour being sifted into a large glass bowl.

Stir in the buttermilk.

Flour and milk whisked together in a large glass bowl.

Then stir in the butter and matcha powder.

Milk, matcha powder, and butter in a large glass bowl.

Mix only until combined and no longer lumpy.

Pancake batter in a large glass bowl.

Heat griddle or skillet over medium-high heat, and grease lightly. Pour 1/3 cup of batter on the griddle and cook until bubbly and batter is set, about 2 minutes.

Pancake batter on a cast iron skillet.

Flip over, and cook until golden brown, about 2 additional minutes.

A pancake on a cast iron skillet.

Keep pancakes warm while you continue to cook additional pancakes. I put them on a wire rack to keep them from sweating and sticking to the plate.

A stack of pancakes on a wire cooling rack.

Serve with syrup.

Matcha Pancakes with Pomegranate Acai Syrup on a white plate sitting on a turquoise and white checkered napkin with a glass of orange juice and bottle of syrup in the background

The pancakes have a slight tea flavor, but it is not overpowering. This syrup is the perfect compliment to these pancakes, with it’s fruity flavor that is not too sweet. Garnish with blueberries, or any other berries that may be in season.

Recipe Notes:

I made my pancakes with whole-wheat pastry flour, so they are rather flat. If you would like fluffy pancakes, use un-bleached, all-purpose flour.

Aries meal recipes:

More healthy breakfast recipes:

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Matcha Pancakes with Pomegranate Acai Syrup served on a white plate sitting on a turquoise and white check napkin with orange juice and syrup in the background

Matcha Pancakes with Pomegranate Acai Syrup

These fun and healthy Matcha Pancakes with Pomegranate Acai Syrup are the perfect way to start your day!
5 from 1 vote
Print Rate
Course: Breakfast
Cuisine: American
Keyword: healthy pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 693kcal
Author: Lisa Johnson

Ingredients

For the Pancakes

  • 2 large eggs
  • 2 cups unbleached all-purpose flour I used whole-wheat pastry flour, so mine did not rise
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2.5 cups buttermilk I used coconut milk + 1 tablespoon of vinegar
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon matcha tea powder

For the Syrup

  • 2 cups pomegranate acai juice I used Naked Juice, no-sugar added
  • 0.5 cup pure maple syrup
  • 2 tablespoons tapioca flour
  • 1 tablespoon water

Instructions

To make the syrup:

  • Pour the juice and maple syrup into a small sauce pan.
  • Mix the tapioca flour with the water to dissolve, then add to the saucepan.
  • Heat over medium-low heat for 8 to 10 minutes, until mixture thickens. Remove from heat and allow to cool until ready to use.

To make the pancakes:

  • In a large bowl, beat the eggs with a mixer until frothy.
  • Sift in the flour, salt, baking powder, baking soda, and sugar.
  • Stir in the buttermilk, melted butter and matcha powder just until combined and no lumps remain.
  • Heat a griddle or skillet over medium-high heat. Lightly grease the griddle.
  • Pour about 1/3 cup of batter on the griddle. Cook until bubbles form on the top, about 2 minutes.
  • Flip pancake and cook until golden brown on the other side, about 2 more minutes.
  • Remove from heat and keep warm until all pancakes are cooked.
  • Serve with syrup.

Notes

If you would like fluffy pancakes, use un-bleached, all-purpose flour.

Nutrition

Calories: 693kcal | Carbohydrates: 107g | Protein: 17g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 152mg | Sodium: 1066mg | Potassium: 640mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1095IU | Vitamin C: 2.1mg | Calcium: 363mg | Iron: 4.7mg

Similar Posts

13 Comments

  1. Lisa, I’ve never used matcha but it sounds delicious and these pancakes look wonderful! Oh, is this the last Nathan picture? 🙁 I’ve love the Aries meal!! Pinning!

  2. I’ve never had Matcha tea powder, but I’ll eat anything smothered in blueberries. 🙂 These pancakes look great, Lisa, and I just bought tapioca flour for some gluten-free baking, so now I know where else to use it!

  3. We are all over pancakes for dinner or breakfast. I’ve never used matcha powder before but totally gonna give it a try now. LOVE the pomegranate acai berry syrup… amazing! Pinned.. ps your photos just keep getting better and better!

Leave a Reply

Your email address will not be published.

Recipe Rating