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stack of green pancakes with raspberries on a plate

Mean Green Matcha Pancakes with Raspberry Compote

These classic dairy-ree, gluten-free pancakes are kicked up with one of my favorite flavors: Japanese green tea. A little matcha powder goes a long way, so if you're sensitive to caffeine or the bitterness of green tea, best to go light on it. 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve the pancakes drizzled with the compote, and garnished with the remaining raspberries. Serve alongside maple syrup and butter or ghee.

Recipe Notes

This recipe is also low FODMAP!