Gluten-Free Matcha Pancakes with Roasted Strawberries

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These green pancakes are so much fun to serve (your kiddos will seriously get a kick out of them) and they’re packed with nutrition. Reap the benefits of antioxidant-rich matcha when you chow down on this flavorful breakfast dish. Free of gluten, dairy, nuts, soy and artificial coloring, these pancakes are sure to become a family favorite. Complement each bite with warm, vanilla-roasted strawberries, which offer the perfect amount sweetness eliminating the need for sugary syrups

Gluten Free Matcha Pancakes with Roasted Strawberries |

Makes about 15 pancakes


Roasted strawberries
1 lb. strawberries, hulled and halved
1 vanilla bean, seeds scraped out
2 Tbsp. maple syrup

1-1/2 cup Enjoy Life Foods Pancake + Waffle Mix
1-1/2 Tbsp. Vitacost Organic Matcha Green Tea Powder
1 tsp. vanilla extract
2 Tbsp. cane sugar
2 Tbsp. + 1 tsp. Vitacost Organic Extra-Virgin Olive Oil
1-1/3 cup water
Additional oil, for brushing skillet


  1. Preheat oven to 425 degrees F. Line baking sheet with foil.
  2. In bowl, mix scraped vanilla bean and maple syrup. Add strawberries and toss. Pour onto foil-lined baking sheet and roast for 20-25 minutes until strawberries soften and begin releasing liquid. Set aside to cool.
  3. To make pancakes, preheat a flat, nonstick skillet over medium heat with a drizzle of olive oil.
  4. In bowl, mix pancake ingredients together until smooth.
  5. Using a 1/4 measuring cup, scoop pancake batter onto skillet. Cook until tiny bubbles appear on surface and flip. Cook for an additional minute. Continue with remaining batter.
  6. To serve, top pancakes with roasted strawberries.