Matcha Buckwheat Pancakes

I keep going through phases of attempting to quick coffee and just reduce my caffeine consumption in general. Update: it’s not exactly going well and I would say i’m currently more in love with coffee than every before. However, I have discovered a deep and meaningful love for matcha lattes again and have been enjoying playing around with different matcha themed recipes.

Naturally, one of the first of these would almost definitely need to involve whipping up some pancakes. I love making pancakes for a chilled out weekend breakfast, when I have a little more time in the morning. They’re a great dish to serve up to family and friends, as you can provide a delicious selection of different toppings for people to pick and chose from!

Toppings are often the best part of any sort of porridge, pancakes or smoothie bowl recipes. I love anything involving berries, dark chocolate and of course, nut butters! I’ve kept things super simple here with some warmed blueberries and a good drizzle of maple syrup! I’ve been loving this combination recently and the sweet berry and maple flavours compliment the subtle bitterness of the matcha tea powder!

These are delicately sweet, soft, fluffy and just a delicious way to start the day! I’ve been playing around with various gluten and dairy free pancake recipes over the years and think I’ve now pretty much got the hang of it! They’re actually fairly simple to throw together and GF flours are pretty readily available in most shops where I live now. You could always spice things up a little by adding some fruit into the pancake mixture.. or chocolate chips, nuts or desiccated coconut. What I love about this recipe is that it’s super simple in terms of flavours, so you can add your own creative flair and mix up the toppings and extra ingredients!


  • 1 ripe banana
  • 1/4 cup almond milk (add more if needed)
  • 2 whole eggs
  • 1/2 cup buckwheat flour
  • Heaped 1/2 tsp baking powder
  • Tsp Vivo Life Matcha Latte or 1/2 tsp matcha powder
  • 1 Tbsp maple syrup or natural sweetener of choice
  • Pinch sea salt
  • Coconut oil for cooking


Mash the banana with the back of a fork until smooth, then beat in both of the eggs.

Whisk in the almond milk and maple syrup also.

Fold through the dry ingredients, until you’re left with a smooth batter.

Heat a little coconut oil in a frying pan over medium heat, then once the pan is nice and hot, pour in a little of the batter into round pancake shapes.

Once these start to bubble on the surface, flip and cook on the other side.

Repeat this for the remaining mixture, then serve with your favourite toppings!

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