Matcha Mochi Pancakes

Matcha Mochi Pancakes

Audrey Handal

We played around with this Japanese-inspired matcha mochi pancake recipe that we hope you and your matcha bae will enjoy.

Matcha Mochi Pancakes

Do you know what makes a matcha lover super happy? Waking up to matcha.

Nothing beats breakfast in bed, especially when it’s made with SO MATCHA love. We played around with this Japanese-inspired matcha mochi pancake recipe that we hope you and your matcha bae will enjoy.

 What is mochi?

Mochi is a Japanese dish (often times made into desserts) that is made of sweet rice powder, it has a soft and chewy texture.

This recipe is gluten-free, refined sugar-free, and completely free of partially hydrogenated vegetable oils. I’ve included links to the exact brands I used in this recipe. To make this recipe more accessible, I've included ingredient alternatives for those who don't mind a little gluten, refined sugar, and refined oil in their lives.


‧ 3-4 tsp Jade Leaf Matcha (for those of you that prefer a stronger matcha taste, feel free to add more matcha to taste)

‧ 3/4 cup Simple Mills Pancake Flour (gluten free), or King Arthur Gluten Free Flour , Kodiak Flapjack Waffle Mix.  (or enriched flour)

‧ 3/4 cup BetterBody Coconut Flour or Bobs Red Mill Coconut Flour

‧ 6 tablespoons Swerve Granulated Sugar Replacement 

‧ 5 teaspoons baking powder

‧ 1/8 teaspoon salt

‧ 2 large eggs

‧ 1 cup + 1/3 cup canned coconut milk

‧ 1/4 cup Avocado Oil (or vegetable oil)

‧ 1/2 tsp organic vanilla extract

‧ (optional) Heart-shaped pancake molds — if you’re feeling extra fancy


  1. Before cooking, set the mood. Turn on your favorite playlist to get the #goodvibes flowing so you can make this recipe with SO MATCHA love. Love is the secret ingredient, friends.
  2. In a large bowl, whisk together all of the dry ingredients: flours, xylitol (or sugar) , baking powder, matcha powder, and salt in a large bowl.
  3. In a separate bowl, mix together wet ingredients. Separate the egg whites into a small bowl and the yolks into a medium bowl. Whisk the egg yolks with the coconut milk, avocado oil, and vanilla.
  4. Combine the wet and dry ingredients. Gently stir the wet ingredients into the dry ingredients until combined. The batter will be thicker than your typical pancake batter.
  5. Beat the egg whites with an electric mixer on high speed until stiff and foamy. If it’s arm day for you, go crazy and whisk the egg whites by hand. Respect.
  6. Preheat a griddle or medium skillet on low-medium heat. If you are using heart-shaped pancake molds for your pancakes, I recommend cooking them one at a time — this will provide enough room for you to flip gracefully.
  7. Fold the egg whites into the batter with a spatula. Use the batter right away.
  8. The fun part! Cook the pancakes. If you are using heart-shaped pancake molds, use a spoon to fill the mold with the batter — don’t fill the mold all the way to the top, leave approximately 1/2” to allow the batter to rise. Allow 5-6 minutes for the pancake to form into the heart-shape as it cooks on low-medium heat. Keep a close eye on it so you don’t burn the bottom of the  pancake. Once you start to see the batter bubbling at the top, gently lift the mold. You’ll know it’s ready to flip the pancake if the batter doesn’t spill over the edges once the mold is removed and keeps it’s heart shape. Flip and cook the other side until slightly golden brown. Repeat.
  9. If you are making the pancakes sans heart-shaped mold, use a measuring cup to pour 1/4 of the batter into the skillet. Cook the pancakes on medium-high heat until golden brown. Flip. Repeat.


Extra tips:

‧ If you are using a heart-shaped mold, use a knife to clean up the edges of the pancakes once cooked

‧ Top the pancakes with your favorite organic berries, maple syrup, whatever floats your boat!