In a medium mixing bowl, whisk the almond milk, egg, vanilla, and coconut oil until combined. Add the pancake mix and matcha. Whisk until smooth, adding a splash or two more almond milk if the batter is too thick. You’re going for the texture of a smoothie, not porridge.

Heat a 5-inch cast iron skillet over a medium-high flame. Lightly brush the pan with coconut oil. Add 1/4 cup of batter to the pan. Cook until the pancake pulls away from the sides of the pan and begins to bubble towards the center, about 2 minutes. Flip and cook for another minute on the second side, until puffed and lightly browned. Remove to a plate and repeat with the remaining batter. You should have 6 thin pancakes in total.

Meanwhile, place 3/4 of the raspberries in a small saucepan and cover with 1/4 cup water and 1 tablespoon maple syrup. Bring to a simmer over medium heat and cook, covered, until the berries have released their juices and begun to breakdown into a thick jam, about 5 minutes.

Serve the pancakes drizzled with the compote, and garnished with the remaining raspberries. Serve alongside maple syrup and butter or ghee.