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Thea's Dairy-Free Matcha Hotcakes

Hotcake or pancake, whatever you want to call it, this is set to impress! Perfect as the dessert on a date night in or even as a birthday 'cake' for the Matcha lover. These Japanese style hotcakes bring out an amazing Matcha flavour and looks so damn good!

What you’ll need to make around six medium three large hotcakes:


  • 1 cup all purpose flour
  • 1/2 cup + 2 tablespoons soy milk
  • 1/2 cup of coconut yoghurt
  • 2 tablespoons melted dairy free margarine
  • 3 tablespoons white sugar (or you can substitute for Stevia)
  • 1 tablespoon Thea Matcha
  • 1/2 teaspoon baking soda
  • 2 eggs
  • Fruits to garnish - strawberries and blueberries are always great!
  • Olive oil or dairy-free margarine to cook with
  • Maple Syrup


  • Whisk or beater + bowl to whisk egg whites
  • Egg Rings(we ended up using mini cake tins and took off the bottoms)
  • Pan + Fitted Lid
  • Spoons &/or spatula to mix
  • Two mixing bowls and a small deep bowl for whisking egg whites
  • Knife & Chopping board for the fruits

Step 1:  Shift together all the dry ingredients into one mixing bowl.

Step 2: Separate the eggs. Mix the yolks, melted margarine and yoghurt together in one bowl and whisk up the egg whites in another until they reach soft peaks.

Step 3: Create a well in the dry ingredients and pour in the yoghurt, margarine and egg yolk mixture. Mix together until everything is just incorporated, as you do not want to overmix!

Step 4: Fold in a third of the egg whites and then the remaining and your batter is done!

Step 5: Heat and oil the pan and also oil the egg rings. Once the pan is heated through pour the batter into the moulds and lower to a medium low heat, cover with the lid and await the bubbles!

Step 6: After about 1-2 minutes check that bubbles have formed and popped or to your own judgement/ also check the bottom to make sure it's not burning! and flip over the pancake.

Step 7: Use a toothpick to check that it comes out clean or with only a little amount of crumbs to make sure its ready and then you're free to decorate! Cut up some fruit and sprinkle over your hotcakes and drizzle a lot of maple syrup over this and you're in #foodporn heaven.




Thea Tips

  • It's super important not to overmix as this will make your pancakes dense and they won't end up fluffy! The egg whites help with this though
  • This recipe isn't the sweetest but is perfect with maple syrup. If you want to have it on it's own we recommend adding another 2 tsp to 1Tbsp depending on your sweet tooth.
  • Choose a pan that you can do multiple hotcakes on so you don't waste time! Ours was able to fit two which we thought was perfect :)
  • Add a pinch of salt to bring out another depth of flavour!
  • You can easily make this gluten free as well by swapping out the flour for an oat flour i.e. blitzing up some  gluten free rolled oats.
  • You obviously don't have to keep this dairy free - feel free to use butter and yoghurt (greek's our favourite) if you want!



With inspiration from  . Share the love and please visit her page :)