Fluffy Matcha Pancakes With Sunfood Matcha Superlatte

Meet Your New Favorite Matcha Pancakes

If you love slow mornings, cozy brunch vibes, and anything matcha, these Sunfood Matcha Superlatte Pancakes are about to be on repeat in your kitchen. They’re soft and fluffy, naturally gluten-free, and infused with an earthy, creamy matcha latte flavor that feels indulgent while still aligning with your wellness goals.

Instead of relying on sugary mixes or caffeine-heavy coffee, this recipe uses Sunfood Matcha Superlatte to deliver a more balanced kind of energy, thanks to organic matcha and functional ingredients designed to support daily wellness. Paired with a simple list of pantry staples, you get a beautiful green stack that looks café-level but comes together in minutes at home.

Why Use Sunfood Matcha Superlatte?

Sunfood Matcha Superlatte is an earthy, creamy blend powered by organic matcha and balancing functional ingredients, crafted as a clean, mushroom-based coffee alternative. It’s designed to help boost metabolism, reduce cravings, and support day-to-day wellness without the crash or jitters of traditional coffee.

Matcha itself is rich in antioxidants and contains both caffeine and the amino acid L-theanine, a combination known to promote calm alertness and sustained focus. That makes it an ideal addition to a breakfast recipe like pancakes, where you want steady, feel-good energy rather than a quick spike. When you whisk Matcha Superlatte into pancake batter, you also get that signature vibrant green color and gentle tea flavor that sets these apart from classic pancakes.

Gluten-Free Matcha Pancakes Recipe

These pancakes use a simple gluten-free flour blend (or oat flour) and plant-based milk, so they’re easy to fit into gluten-free or dairy-free routines. 

Ingredients

  • 1 cup gluten-free flour blend (or oat flour)

  • 1 tbsp Sunfood Matcha Superlatte powder

  • 1 tsp baking powder

  • Pinch of salt

  • 1 cup plant-based milk

  • 1 tbsp maple syrup

  • 1 tsp vanilla extract

  • 1 tbsp coconut oil, melted

Instructions

  1. In a mixing bowl, whisk together the gluten-free flour, Sunfood Matcha Superlatte powder, baking powder, and salt until well combined.

  2. Add the plant-based milk, maple syrup, vanilla extract, and melted coconut oil to the dry mixture and stir until the batter is smooth and pourable, without overmixing.

  3. Heat a non-stick pan or griddle over medium-low heat and lightly oil the surface.

  4. Pour the batter onto the pan, using about ¼ cup per pancake, and cook until small bubbles form on the surface and the edges look set.

  5. Flip gently and cook the other side until golden and fluffy, adjusting the heat as needed to prevent over-browning.

  6. Stack the pancakes on a plate and serve warm with more maple syrup, coconut whipped cream, or your favorite fresh fruit.