Healthy Matcha Mango Pancakes (GF)

Healthy Matcha Mango Pancakes topped with yoghurt and with maple syrup on the side.

Breakfast over everything! Literally, I am the kind of person who could eat breakfast all day! These decadent Healthy Matcha Mango Pancakes taste amazing, are full of antioxidants and wholesome ingredients! They are refined sugar and gluten free and can be at your table in just about 30 minutes.

These Healthy Matcha Mango Pancakes are an amazing choice if you want to switch up your go to pancake recipe! I like to enjoy them from time to time, especially in the summer time! They definitely do taste super refreshing and vibrant and have a mild matcha green tea flavor.

These Healthy Matcha Mango Pancakes are:

  • Vegan and vegetarian friendly
  • Gluten free
  • Refined sugar free
  • Healthy
  • Nourishing
  • Perfect to enjoy in the summer time
  • Full of antioxidants and minerals
  • Super delicious and tasty

What is Matcha Green Tea?

Matcha is a a powdered green tea made from the whole leaf and renowned for its health benefits. It can help lower blood pressure, improve cardiovascular health, and may protect against cancer. Matcha has many health benefits and provides many antioxidants, vitamins and minerals.

If you have never tried Matcha Powder you definitely should. It tastes a bit grassy, but creamy with a little sweet aftertaste. However in this recipe, this flavor happens to be pretty mild. And with the Mango included in this recipe, the matcha becomes part of a background flavor. Matcha can be enjoyed in multiple ways like for example in smoothies, in juices or with hot water and a dash of dairy free milk.

Ingredients you will need:

  • Oat flour: I personally like to use oat flour in a lot of my baking recipes. You can either buy oat flour from the store or just make it yourself by blending rolled outs in a food processor or blender. Even a coffee grinder works like a charm. I prefer to make oat flour myself, because it is much cheaper than store bought oat flour. If you want a gluten free option, double check if the oats that you are using are gluten free friendly.
  • Baking powder: If you want to keep this recipe gluten free opt for a gluten free option!
  • Mango pulp: I think it’s much easier to make this recipe with mango pulp instead of using fresh mango. However, if you can’t find any, you can of course just use fresh mango by cutting the mango into pieces and blending it in your food processor. If you can’t get your hands on any of these, you can try to substitute the mango with banana!
  • Matcha powder: Just a dash of matcha powder will do here! As I said before, the matcha powder definitely does become more of a background flavor in this recipe. However, I definitely would not skip it! It really compliments the mango well.
  • Non dairy milk: I used soy milk for this recipe. However, feel free to use any non dairy milk of your personal preference!
Healthy Matcha Mango Pancakes topped with yoghurt and maple syrup, matcha powder and oats on the side.

If you enjoyed this recipe you might also like some of my other breakfast recipes too:

Check them out if you like!

Finally, if you make this Healthy Matcha Mango Pancakes at home, make sure to tag me on Instagram @aboutannella! I love to see your recreations! For more inspiration you can follow my Pinterest Account.

Healthy Matcha Mango Pancakes topped with yoghurt and maple syrup, matcha powder and oats on the side.

Healthy Matcha Mango Pancakes (GF)

This decadent Healthy Matcha Mango Pancakes taste amazing, are full of antioxidants and wholesome ingredients! They are also gluten and refined sugar free.
Course Breakfast
Cuisine American, Gluten-free, Refined sugar-free, Vegan
Keyword Healthy, Pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 2 servings


  • 2 cup Oat Flour gluten free
  • 2 tsp Matcha Powder
  • 2 tbsp Baking Powder gluten free
  • 1 cup Mango Pulp
  • 1 1/2 cups Soy Milk


  • In a bowl, whisk together the Oat Flour, Matcha Powder and Baking Powder. Add in the Mango Pulp and Soy Milk. Mix until everything is well combined.
  • In a skillet over medium heat, heat up a little bit of oil. Pour 1/2 cup of pancake batter into the skillet. Cook for about 3-4 minutes or until the dough starts to form bubbles. Flip, then cook for additional 2-3 minutes.
  • Repeat with the remainder of the batter.
  • Serve warm and top with any toppings of your personal choice. I topped mine with coconut flakes, chia seeds, yoghurt and maple syrup!


  • Soy Milk can be substituted with any other plant-based milk of your personal preference. 
  • If you have a blender you can prepare the batter by putting all the instructed ingredients in a blender and mixing it all together until the batter is smooth. Just keep in mind to blend the Oats first if you are not using store bought oat flour.

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