Turns out a lot of you are pancake fans! When presented with the chance to sample some of Motion Matcha‘s flavors I decided I wanted to do something unique with them. I asked via a poll on my Instagram stories what you wanted to see more for a matcha recipe….a smoothie bowl or pancakes. Pancakes won by a landslide! So here they are, ricotta matcha pancakes!
My recipe for matcha pancakes is a unique spin on a lemon ricotta pancake recipe. I thought the flavors strawberry lemonade and pomegranate berry would pair nicely with some additional citrus. Admittedly the flavors were not what I expected but in a good way! The citrus notes really pop in this recipe.
I topped them with fresh strawberries, coconut yogurt and coconut syrup and it was the perfect combination! If you don’t have any coconut syrup I would suggest picking some up. It really completed the overall recipe. I do not suggest regular maple syrup. It might taste ok, but I can’t see it being the best approach for something so citrusy.
This particular recipe yields quite a few pancakes so I would suggest inviting some friends over for brunch if you make these! Otherwise, you can freeze the leftovers to eat throughout the week! Yum!
Serves 5 to 6364
20 minPrep Time
20 minCook Time
40 minTotal Time
- 16 oz. Ricotta Cheese
- ⅓ Cup Heavy Cream
- ½ Lemon Zested
- 2 Packets Motion Matcha (Flavor of your choice. I used Strawberry Lemonade and Pomegranate Berry)
- 2 Large Eggs (Separated)
- ¾ Cup Buttermilk
- 1 Cup Flour
- 1 Tablespoon Honey
- ½ Teaspoon Baking Soda
- ¼ Cup Sugar (Optional)
- ½ Teaspoon Vanilla Extract
- Pinch of Salt
- Coconut Greek Yogurt
- 6 Strawberries (Sliced)
- Coconut Syrup (Or Fruit Syrup of your choice)
- Preheat your oven to 200 degrees F.
- In a large mixing bowl mix 8 oz of the Ricotta Cheese, Heavy Cream and Lemon Zest. Place in the fridge while you mix the rest of the ingredients.
- In a large mixing bowl, using a stand or hand held mixer (I used my Kitchenaid) beat the egg whites until they form stiff peaks. This takes about 3-5 minutes.
- Take the previous ricotta mix out of the fridge. Then stir in the other 8 oz.of ricotta, the remaining egg yolks and the buttermilk.
- Then add the flour, honey, baking soda, vanilla, Motion Matcha, and salt. Stir with a spatula until combined.
- Slowly stir in the egg whites, using a spatula to gently fold them into the pancake mix.
- Heat a large skillet over medium heat or a non-stick pan. Coat with 1 tablespoon butter.
- Once the skillet is hot pour ⅓ cup pancake mix onto the skillet. When bubbles appear flip once to continue cooking for about another 2 minutes or until a light golden brown.
- As you continue to cook your pancakes make sure to put them on an oven safe pan or plate to stay warm while you prepare the rest.
- When ready to serve, top with sliced strawberries, 2 tablespoons coconut yogurt, a drizzle of coconut syrup.