/gheeː peaː teaː/
Servings: 4 | 30 minutes | 420 kcal
Matcha, a type of powdered green tea, has been consumed in Japan for centuries and is traditionally used in Japanese tea ceremonies. However, it has gained popularity worldwide and is now used in a variety of dishes, including these pancakes.
I first came across these vibrant pancakes in a small breakfast bistro in Kyoto. I was intrigued by the unfamiliar combination of matcha and coconut, two flavors I adore individually. The first bite was a revelation, a perfect blend of the earthy matcha and the sweet creaminess of coconut.
Ingredients
- 200 grams all-purpose flour
- 2 teaspoons matcha powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup non-dairy milk
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 can full-fat coconut milk
- 2 tablespoons powdered sugar
Instructions
- In a large mixing bowl, whisk together flour, matcha powder, baking powder and salt.
- In another bowl, combine the non-dairy milk, maple syrup, coconut oil and vanilla extract.
- Pour the wet ingredients into the dry and mix until just combined.
- Heat a non-stick frying pan over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- For the coconut whipped cream, chill a can of full-fat coconut milk in the fridge overnight. The next day, scoop out the solidified cream into a bowl, leaving the liquid behind.
- Add powdered sugar to the coconut cream and whip until fluffy.
- Serve the pancakes with a dollop of coconut whipped cream on top.