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
unsweetened coconut flakes (see note)
large egg, beaten
1 1/4 cups
extra virgin olive oil
butter for greasing skillet
In This Recipe
NOTE: If you can only find unsweetened coconut flakes, I suggest cutting back or eliminating the sugar from this recipe.
In a medium bowl mix together the flour, sugar, matcha powder, baking powder and salt.
In a small bowl beat together the coconut flakes, egg, milk, vanilla and extra virgin olive oil.
Stir the wet mixture into the dry mixture until just combined--the batter should be a little lumpy.
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!).
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)
Once the pancakes are all cooked, serve topped with a bit of butter, a dusting of powdered sugar or a drizzle of maple syrup.