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Mean Green Matcha Pancakes with Raspberry Compote
Recipe

8 INGREDIENTS • 5 STEPS • 20MINS

Mean Green Matcha Pancakes with Raspberry Compote

4.5
4 ratings
These classic dairy-free, 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.
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
These classic dairy-free, 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.
20MINS
Total Time
$3.56
Cost Per Serving
Ingredients
Servings
2
US / Metric
Unsweetened Almond Milk
1/2 cup
Unsweetened Almond Milk
Egg
1
Large Egg, room temperature
Pure Vanilla Extract
1 tsp
Pure Vanilla Extract
Coconut Oil
1 Tbsp
Coconut Oil, melted
Gluten-Free Pancake Mix
3/4 cup
Gluten-Free Pancake Mix
Matcha Powder
1/2 Tbsp
Maple Syrup
to taste
Nutrition Per Serving
VIEW ALL
Calories
340
Fat
9.9 g
Protein
6.3 g
Carbs
57.0 g
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Mean Green Matcha Pancakes with Raspberry Compote
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author_avatar
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com

Author's Notes

This recipe is also low FODMAP!
Cooking InstructionsHide images
step 1
In a medium mixing bowl, whisk the Unsweetened Almond Milk (1/2 cup), Egg (1), Pure Vanilla Extract (1 tsp), and Coconut Oil (1 Tbsp) until combined. Add the Gluten-Free Pancake Mix (3/4 cup) and Matcha Powder (1/2 Tbsp). Whisk until smooth, adding a splash or two more almond milk if the batter is too thick.
step 1 In a medium mixing bowl, whisk the Unsweetened Almond Milk (1/2 cup), Egg (1), Pure Vanilla Extract (1 tsp), and Coconut Oil (1 Tbsp) until combined. Add the Gluten-Free Pancake Mix (3/4 cup) and Matcha Powder (1/2 Tbsp). Whisk until smooth, adding a splash or two more almond milk if the batter is too thick.
step 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.
step 3
Tags
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Breakfast
Dairy-Free
American
Gluten-Free
Comfort Food
Snack
Shellfish-Free
Vegetarian
Quick & Easy
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