How to make pancakes have more protein?

Use protein powder in the batter, or mix in ingredients like Greek yogurt, hemp seeds, or nut butter. Swapping regular flour for higher-protein flours like almond or chickpea flour also helps.

Can you mix protein and matcha?

Absolutely. Matcha provides calm energy from its natural caffeine and L-theanine, while protein supports muscle and metabolism. The two pair well in flavor and function.

Can I make matcha pancakes ahead of time?

Yes. Cook a batch, cool them, and store in the fridge for up to 4 days. You can also freeze them — just reheat in the toaster or microwave.

What’s the best matcha for protein pancakes?

Use ceremonial or high-quality culinary grade matcha. It should be bright green, not dull or brownish, and taste smooth, not bitter.

Can kids eat high-protein matcha pancakes?

Definitely! Matcha in small amounts is safe for kids, but skip the protein powder, it’s not made for children. Use ground almonds or extra oat flour instead. Most kids love the fun green color and playful toppings.

Do these matcha pancakes taste like green tea?

A little, but it’s subtle. The vanilla, syrup, and toppings balance the earthiness of matcha. The result is flavorful without being overpowering.

High-Protein Matcha Pancakes: Healthy, Fluffy & Deliciously Easy

High-Protein Matcha Pancakes: A Delicious and Nutritious Breakfast Option

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These high-protein matcha pancakes use real eggs for classic texture and richness, blended with vibrant matcha and oat flour for a satisfying, energizing breakfast.

Author: Maren Varden
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: Fusion
Diet: Vegetarian

Ingredients

Scale

1 cup oat flour

1 scoop vanilla protein powder

1 tablespoon matcha powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

3/4 cup almond milk

1 tablespoon maple syrup

1 teaspoon vanilla extract

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Instructions

Prepare the dry ingredients: In a mixing bowl, whisk together the oat flour, protein powder, matcha powder, baking powder, baking soda, and salt until evenly combined.
Mix the wet ingredients: In another bowl, beat the eggs. Add the almond milk, maple syrup, and vanilla extract. Whisk until fully blended.
Combine wet and dry mixtures: Pour the wet ingredients into the dry. Stir gently until just combined. The batter should be thick but pourable. Let it rest for 5–10 minutes.
Preheat your skillet: Place a non-stick skillet or electric griddle over medium heat and lightly grease with oil or cooking spray.
Cook the pancakes: Scoop about 1/4 cup of batter for each pancake onto the hot surface. Cook for 2–3 minutes until bubbles form and the edges start to set.
Flip and finish: Flip the pancake carefully and cook for another 1–2 minutes until golden and cooked through.
Serve and enjoy: Serve warm with your favorite toppings like fresh fruit, nut butter, or a drizzle of maple syrup.

Notes

Letting the batter rest makes pancakes fluffier.

You can freeze leftovers and reheat in a toaster.

Use high-quality matcha for best color and taste.

Nutrition

Serving Size: 2 pancakes
Calories: 270
Sugar: 4g
Sodium: 200mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 17g
Cholesterol: 110mg

Find it online: https://www.simplitasty.com/high-protein-matcha-pancakes/