Matcha Banana Pancakes are about to make breakfast way more interesting!
Best part is they’re made without any gluten, grains, refined sugar, or dairy and have just a few main ingredients.
And on top of that, they’ve got a really awesome superfood boost.
I’ve been making a version of this recipe for years but until now, I’ve never written it down. When you see how simple it is, I know you’ll be adding it to your breakfast recipe stable.
These Matcha Banana Pancakes start with a base of bananas and eggs.
The key, as I’ve found out by making dozens of batches of these over the years, is to use green-tipped bananas. You want the bananas to still have a bit of green on each end.
The reason? Starch.
See, as bananas ripen, the starch inside converts to simple sugars. Not only that, the texture softens as the fruit ripens.
I’ve found the best results over the years from these slightly more starchy green-tipped bananas than fully yellow naners. In fact, the more yellow the banana, the worse the pancakes hold together. (Save the über ripe ones for banana bread.)
Eggs also help bind these together, and the yolks lend a slew of vitamins and minerals.
Now, if those weren’t superfoods enough, here comes the third ingredient: Vital Proteins Matcha Collagen.
I freakin’ love this new addition to the Vital Proteins lineup because 1) I love matcha, and 2) it’s combined with good-for-you collagen peptides.
It adds a collagen boost along with all the benefits of matcha.
“Wait, what the heck’s matcha, Steph?” Glad you asked.
Matcha is a special type of green tea that’s grown in shade to concentrate its chlorophyll and antioxidant content. Just look at how vibrant this color is! One serving of matcha has the antioxidant punch of TEN cups of green tea…
But contains only 60 milligrams caffeine. Compare that with 96 milligrams caffeine found in a cup of coffee.
The matcha in Vital Proteins Matcha Collagen is grown in Japan, of super-high quality, and is loaded with L-Theanine. (If you wanna geek out a bit, it’s an amino acid that’s been linked to a feeling of calm energy…nothing like caffeine jitters.)
So basically, matcha has all the renowned benefits of green tea, but amplified.
Vital Proteins Matcha Collagen contains only three ingredients: matcha, collagen peptides, and a tiny bit of coconut water powder. That’s it.
It mixes with hot and cold liquids…so I knew it would be perfect to throw into my pancake batter.
And the last ingredient was a splash of vanilla extract. Easy.
Now, are you ready for the best part about these Matcha Banana Pancakes?
You toss the green-tipped bananas (peeled, obvs), eggs, Vital Proteins Matcha Collagen, and vanilla in a blender and blitz into a batter.
From there, you’ll cook over medium-low heat for a minute or two on each side. (I recommend seasoned cast iron or a griddle for best results.)
One note…these are gluten-free pancakes made from bananas and eggs. They puff up a tiny bit, but they’re not like those super thick fluffy gluten-y pancakes you’re used to.
Nevertheless, they’re super yummy and the matcha adds a subtle background flavor. I used one scoop of Vital Proteins Matcha Collagen for the whole batch…
…but you could use a little bit more if you like a stronger matcha flavor. Go slow!
I topped mine with some fresh raspberries, pomegranate arils, and banana chips for crunch – and maybe a little drizzle of maple syrup. Get creative!
And you can make these Matcha Banana Pancakes ahead of time. They store for a few days in the refrigerator, no problem.
Matcha Banana Pancakes Recipe
- 3 large green-tipped bananas, peeled
- 4 large eggs
- 1 scoop Vital Proteins Matcha Collagen*
- 1 tsp vanilla extract**
In a blender container, combine the banana, eggs, Vital Proteins Matcha Collagen, and vanilla extract. Blend for 15-30 seconds until the mixture is smooth.
Heat a cast iron skillet, cast iron griddle (this is the one I use), or nonstick pan over medium-low heat. Add a light swipe of coconut oil so they won't stick.
Pour a small amount of the batter (about 1/4 to 1/3 cup) onto the pan and repeat. This makes approximately 3-4" pancakes. Making them much larger than this could make them tricky to flip. I fit four pancakes onto the pan per batch.
Cook 1-2 minutes then flip with a spatula. Cook for another minute then remove onto a plate.
Repeat until all the batter is used up.
Garnish with berries, coconut, banana chips, maple syrup, or just eat as is. These keep for a few days in the refrigerator.
*Start with one scoop and make a tester pancake. You can always add a little more. If you don't have any Vital Proteins Matcha Collagen, simply sub one scoop of plain Vital Proteins Collagen Peptides plus 1 teaspoon matcha. OR, use 1 scoop of your favorite protein powder (I'd recommend vanilla or plain) plus 1 teaspoon matcha. You've got options!
**Omit for Whole30. Now, if you're on Whole30, pancakes might be SWYPO for you so think on it before you make these. The Matcha Collagen from Vital Proteins is Whole30 Approved.
Pin these Matcha Banana Pancakes for later!
What’s your favorite way to use matcha? Comment below and share yours!
Vital Proteins is a sponsor of Stupid Easy Paleo. All content, opinions, and words are my own, and I only ever share products I believe in 100%.