Green Tea and Coconut Pancakes

April 11, 2012
0 Ratings
  • Makes 10 4" pancakes
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

What You'll Need
  • 1 cup flour
  • 1 tablespoon sugar
  • 2 tablespoons matcha powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened coconut flakes (see note)
  • 1 large egg, beaten
  • 1 1/4 cups milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons extra virgin olive oil
  • butter for greasing skillet
  1. NOTE: If you can only find unsweetened coconut flakes, I suggest cutting back or eliminating the sugar from this recipe.
  2. In a medium bowl mix together the flour, sugar, matcha powder, baking powder and salt.
  3. In a small bowl beat together the coconut flakes, egg, milk, vanilla and extra virgin olive oil.
  4. Stir the wet mixture into the dry mixture until just combined--the batter should be a little lumpy.
  5. 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!).
  6. 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)
  7. 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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