Mean Green Matcha Pancakes with Raspberry Compote

In a medium mixing bowl, whisk the Unsweetened Almond Milk (1/2 cup), Eggland's Best Classic 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 (2 tsp). Whisk until smooth, adding a splash or two more almond milk if the batter is too thick.

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.