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These grain and refined sugar-free pancakes are always a hit with my matcha-loving family.  They are made with almond meal (i.e. ground-up almonds) and collagen peptides in place of traditional flour, along with eggs and coconut milk.  As a result, they are low-carb (and paleo, whole30 & keto-friendly!), but absolutely packed with antioxidants, protein, healthy fats, and even probiotics!

Matcha is made by grinding high quality nutrient-rich green tea leaves into a fine powder.  It has a beautiful green colour and a unique, complex taste, with a balance of naturally sweet, malty, bitter and earthy vegetal notes.  It is rich in anti-inflammatory, detoxifying, disease-fighting phytochemicals including the subgroup of antioxidants called catechins.  One particular catechin, EGCg, is widely recognized for its anti-cancer properties.  Matcha is also used to induce a sense of calm while simultaneously boosting energy, concentration, memory and metabolism.

Ingredients for one stack or 12 large pancakes:

  • 1 1/2 cups almond meal
  • 3 scoops or packets collagen peptides*
  • 1 to 2 Tbsp matcha powder*
  • 2 Tbsp coconut oil, melted (plus more for skillet)
  • 1/4 cup canned organic full-fat coconut milk
  • 6 eggs
  • 1 tsp pure vanilla extract
  • pinch of sea salt
  • optional toppings: fresh berries, unsweetened coconut, and a dusting of matcha powder; other good options include nut butter and/or warm blueberry compote (frozen blueberries heated and cooked down until syrupy)

*Notes:  In the batch pictured, I used 3 packets Crushed Tonic collagen with added matcha.  Each packet contains 10g marine collagen, 1 billion units probiotics, 1,000 mcg biotin, and approximately 2 g matcha powder.  If using unflavoured collagen, this would be equivalent to 3 scoops plus 1 Tbsp matcha powder.  In the subsequent batch, I boosted the matcha flavour with an additional Tbsp of matcha (equivalent to 2 Tbsp total) and liked them even more!  Adjust according to personal preference.  


  1. Add all ingredients to blender container and blend to combine.
  2. Heat a heavy cast-iron skillet over medium-low heat.  Brush with coconut oil.
  3. Pour approximately 1/3 cup pancake batter onto skillet.  Pour enough batter to make 1 or 2 more pancakes at a time, taking care to keep them evenly spaced apart.
  4. Wait until bubbles form and burst on the surface of the pancakes, approximately 2-3 minutes.  Flip with a spatula and cook 1-2 minutes on the other side.  Transfer to a platter.
  5. Repeat with the remaining batter, brushing with more coconut oil as needed.
  6. Serve with your favourite toppings.

Leftover pancakes can be frozen for up to 1 month and popped in the toaster for a quick morning meal!