In a medium mixing bowl, whisk the Unsweetened Almond Milk (1/2 cup), Egg (1), Pure Vanilla Extract (1 teaspoon), and Coconut Oil (1 tablespoon) until combined. Add the Gluten-Free Pancake Mix (3/4 cup) and Matcha Powder (2 teaspoon). 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.
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.
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.
Meanwhile, place 3/4 of the Fresh Raspberries (1 pint) 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.
Serve the pancakes drizzled with the compote, and garnished with the remaining raspberries. Serve alongside maple syrup and butter or ghee.