Here an unusual alternative to the traditional crepe: gluten-free matcha tea pancakes with a berry sauce. They’re delicate and frilly, just like crepes should be.
Ingredients
- 1 tsp matcha tea powder
- 200g (7 oz) gluten-free plain flour
- pinch salt
- 30g (1 oz) icing sugar
- 2 eggs
- 500ml (0.5 litre) whole milk
- 30g (1 oz) butter, melted (plus more to fry)
- 1 tsp bicarbonate of soda
For the berry sauce
- 200g (7 oz) frozen berries
- 6 tbsp honey
Instructions
For the sauce
Put the berries and honey in a pan can cook over a medium heat for 10 minutes, until the fruit has broken down and the sauce is thick.
For the pancakes
Sift the flour, matcha, salt and icing sugar into a bowl and make a well.
Add the eggs and whisk a little, then add the milk bit by bit, whisking until fully combined.
Next, whisk in the melted butter and the bicarbonate of soda.
To cook
Warm a pancake pan over a medium heat with a dot of butter, then ladle in enough batter to just cover the pan in a very thin layer, swirling to distribute.
Flip the crêpe and cook on the other side until golden. Tip on to a plate. Repeat with the rest of the batter - you should get 10-12.
You can keep them warm in a low oven, if you wish.
To serve, spread the crêpes the berry sauce, or enjoy with classic sugar and lemon.
Fancy trying it? Let me know if you do!
Print the recipe for these matcha pancakes
Gluten-free matcha pancakes
Ingredients
For the pancakes
- 1 tsp matcha tea powder
- 200 g (7.05 oz) gluten free plain flour (all purpose flour)
- pinch salt
- 30 g (1.06 oz) icing sugar (powdered sugar)
- 2 medium free range eggs
- 500 ml (1.06 pt) whole milk
- 30 g (1.06 oz) butter, melted plus more to fry
- 1 tsp bicarbonate of soda (baking soda)
For the berry sauce
- 200 g (7.05 oz) frozen berries
- 6 tbsp honey
Instructions
For the sauce
- Put the berries and honey in a pan can cook over a medium heat for 10 minutes, until the fruit has broken down and the sauce is thick.
For the pancakes
- Sift the flour, matcha, salt and icing sugar into a bowl and make a well.
- Add the eggs and whisk a little, then add the milk bit by bit, whisking until fully combined.
- Next, whisk in the melted butter and the bicarbonate of soda.
To cook
- Warm a pancake pan over a medium heat with a dot of butter, then ladle in enough batter to just cover the pan in a very thin layer, swirling to distribute.
- Flip the crêpe and cook on the other side until golden. Tip on to a plate. Repeat with the rest of the batter - you should get 10-12.
- You can keep them warm in a low oven, if you wish.
- To serve, spread the crêpes the berry sauce, or enjoy with classic sugar and lemon.
Video
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What did you think of these matcha pancakes? Have you tried matcha tea as an ingredient before?
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