Matcha Chocolate Chip Pancakes

Get ready to jump out of bed in the morning for these Matcha Chocolate Chip Pancakes! These delicious, green-hued pancakes are not just visually appealing but also pack a healthful punch with the addition of matcha powder. The rich dark chocolate chips provide the perfect hint of sweetness to every bite, beautifully balancing the subtle earthiness of matcha. Whether you're an avid matcha fan or a pancake connoisseur, this unique take on the classic recipe is bound to elevate your breakfast game and kickstart your day with a smile.



  • 1 1/2 cups all-purpose flour
  • 2 tbsp matcha powder
  • 1 1/2 tsp aluminum-free baking powder
  • 2 tbsp organic granulated white cane sugar
  • 1 1/2 mashed ripe bananas
  • 1 tsp organic vanilla extract
  • 1 cup Harris & Ruddock Almond Milk
  • 3/4 cup dark chocolate chips
  • Olive oil
  • Pure maple syrup for topping (optional)


  1. In a large bowl, combine the all-purpose flour, matcha powder, and baking powder. Set aside.
  2. In a separate medium-sized bowl, whisk together sugar, mashed bananas, vanilla extract, and Harris & Ruddock Almond Milk. Add this mixture to the large bowl of dry ingredients, then whisk until ingredients are fully combined.
  3. Fold in the chocolate chips using a rubber spatula. The batter should be thick.
  4. Warm a large nonstick skillet over medium heat. Add a small amount of olive oil to prevent the pancakes from sticking.
  5. For each pancake, pour about 1/4 cup of batter onto the heated skillet. You should be able to cook about 2-3 pancakes simultaneously depending on the size of the skillet.
  6. Cook pancakes until the edges firm up and the bottom turns golden-brown, about two minutes. Flip each pancake and allow the other side to cook until it also turns golden-brown, about two minutes more.
  7. Continue this process until all the batter is used. Serve immediately. Optional: Drizzle pure maple syrup over the top or add any other toppings you'd like. Enjoy!

Serves: 4; 10-12 pancakes