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RECIPE
8 INGREDIENTS 5 STEPS 20min

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.
Mean Green Matcha Pancakes with Raspberry Compote Recipe | SideChef
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.
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
20min
Total Time
$3.64
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1/2 cup
Unsweetened Almond Milk
1
Large Egg , room temperature
1 tsp
Pure Vanilla Extract
1 Tbsp
Coconut Oil , melted
3/4 cup
Gluten-Free Pancake Mix
to taste
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Nutrition Per Serving

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CALORIES
340
FAT
9.9 g
PROTEIN
6.3 g
CARBS
57.0 g

Author's Notes

This recipe is also low FODMAP!

Cooking Instructions

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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. You’re going for the texture of a smoothie, not porridge.
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
Flip and cook for another minute on the second side, until puffed and lightly browned. Remove to a plate and repeat with the remaining batter. You should have 6 thin pancakes in total.
Step 4
Meanwhile, place 3/4 of the Fresh Raspberries (2 cups) in a small saucepan and cover with 1/4 cup water and 1 tablespoon Maple Syrup (to taste) . Bring to a simmer over medium heat and cook, covered, until the berries have released their juices and begun to breakdown into a thick jam, about 5 minutes.
Step 5
Serve the pancakes drizzled with the compote, and garnished with the remaining raspberries. Serve alongside maple syrup and butter or ghee.
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Nutrition Per Serving
Calories
340
% Daily Value*
Fat
9.9 g
13%
Saturated Fat
6.6 g
33%
Trans Fat
0.0 g
--
Cholesterol
91.1 mg
30%
Carbohydrates
57.0 g
21%
Fiber
9.7 g
35%
Sugars
9.8 g
--
Protein
6.3 g
13%
Sodium
200.8 mg
9%
Vitamin D
1.1 µg
6%
Calcium
157.7 mg
12%
Iron
1.9 mg
11%
Potassium
263.6 mg
6%
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