Author Notes
After grocery shopping with a friend I ended up with a jar of Matcha Powder and needed to find ways to use it. One morning, while pulling out ingredients for pancakes I saw the matcha in front of another ingredient I needed and decided to give it a try, along with some leftover coconut I had on hand. The slight tang and freshness of the green tea pairs nicely with the sweetness of coconut. —ChompingTheBigApple
Ingredients
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1 cup
flour
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1 tablespoon
sugar
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2 tablespoons
matcha powder
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2 teaspoons
baking powder
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1/4 teaspoon
salt
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1/2 cup
unsweetened coconut flakes (see note)
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1
large egg, beaten
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1 1/4 cups
milk
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1/2 teaspoon
vanilla extract
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2 tablespoons
extra virgin olive oil
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butter for greasing skillet
Directions
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NOTE: If you can only find unsweetened coconut flakes, I suggest cutting back or eliminating the sugar from this recipe.
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In a medium bowl mix together the flour, sugar, matcha powder, baking powder and salt.
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In a small bowl beat together the coconut flakes, egg, milk, vanilla and extra virgin olive oil.
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Stir the wet mixture into the dry mixture until just combined--the batter should be a little lumpy.
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Heat a large skillet over medium heat. Very lightly grease the skillet with the butter. Scoop batter onto the hot skillet, about 1/4 c. per pancake, leaving plenty of space between each one. You will probably have to cook the pancakes in batches (unless you have a massive skillet!).
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Once the pancake batter begins to bubble on top, flip it over and cook the other side. Remove to a plate once cooked through. (If desired, place cooked pancakes into a 200 degree oven to keep warm while cooking the remaining pancakes)
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Once the pancakes are all cooked, serve topped with a bit of butter, a dusting of powdered sugar or a drizzle of maple syrup.
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