Matcha Protein Pancakes Recipe

Some breakfasts are worth slowing down for. These matcha protein pancakes are one of them. Fluffy, golden, and packed with 19g of protein, made with just six ingredients and ready in ten minutes.

Quick Info

• Prep time: 5 min
• Cook time: 5 min
• Total time: 10 min
• Servings: 6–8 pancakes
• Difficulty: Easy
• Protein: 19g per serving

Why These Pancakes Work

Most protein pancakes sacrifice texture for macros, dense, dry, and nothing like the real thing. These are different. The kefir keeps the batter light and airy, the Megami matcha protein powder adds a clean, earthy depth, and the honey brings just enough natural sweetness to round everything out.

Six ingredients. Ten minutes. 19 grams of protein. A morning ritual worth returning to.

Ingredients

• 1 egg
• 1 scoop Megami matcha protein powder
• 2 tbsp honey
• 200ml kefir
• ¾ cup flour (about 130–140g)
• 1 tsp baking powder

How To Make Matcha Protein Pancakes

Step-by-step instructions

1. Whisk the egg with honey until smooth.
2. Add the protein powder and mix well. Make sure there are no lumps.
3. Pour in the kefir and stir until combined.
4. Gently add the flour and baking powder.
5. Mix until a thick, creamy batter forms.
6. Heat a pan over medium heat and cook the pancakes until golden on both sides.

A Few Tips Before You Start

The kefir is what keeps these light and fluffy, don't swap it out. If your batter feels too thick, add a splash more kefir. Too runny, add a little more flour.

If your Megami matcha protein is on the sweeter side, ease up on the honey. Taste the batter before you cook and adjust from there.

Make them once. You'll make them every weekend after.

Variations To Try

• Extra green: Add ½ tsp of Megami ceremonial grade matcha to deepen the matcha flavour and colour.
• Dairy-free: Swap kefir for a plant-based yoghurt thinned with oat milk.
• Toppings: Fresh berries, a drizzle of honey, Greek yoghurt, or a dusting of matcha powder all work beautifully.
• Meal prep: Make a double batch and store in the fridge for up to 3 days. Reheat in a dry pan for 1 minute each side.

Why Matcha Protein Makes The Difference

Standard protein powders can make pancakes taste chalky and flat. Matcha protein changes that. The natural earthiness of the matcha works with the batter rather than against it, adding flavour, colour, and function in one scoop.

Megami's matcha protein is designed for exactly this kind of everyday ritual. Clean ingredients, smooth texture, and a flavour that holds up whether you're mixing it into a shake or folding it into pancake batter.

Frequently Asked Questions

Can I make these pancakes without kefir?

Kefir is what gives these pancakes their lightness. If you don't have it, use a plant-based yoghurt thinned with a little oat milk as a substitute, the texture will be slightly different but still good.

How much protein is in these pancakes?

One batch of 6–8 pancakes contains approximately 19g of protein, primarily from the Megami matcha protein powder and egg. Exact amounts vary depending on your specific protein powder and serving size.

Can I use a different protein powder?

You can, but the matcha flavour and smooth texture of Megami's matcha protein is what makes this recipe work as well as it does. Unflavoured or vanilla protein powders are the safest alternatives if needed.

Can I make the batter the night before?

Yes. Mix everything except the baking powder, cover and refrigerate overnight. Add the baking powder just before cooking for the best rise.