If you’re not familiar with the trend of the moment, matcha is finely ground green tea powder. As a powder, you can get pretty creative with it–using it in everything from sweetbreads to ice creams. Matcha powder can be a bit bitter, so this green tea pancake recipe uses some sugar for added sweetness. Feel free to adjust the matcha pancakes recipe as you prefer–get down with your healthy self and halve the sugar if you please.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings 6

PANCAKE BATTER INGREDIENTS

1 cup All-Purpose Flour
2 tsp matcha powder
1 tbsp sugar (optional, if you like your pancakes sweetened)
2 tsp baking powder
1/4 tsp salt
2 eggs
1/4 cup milk
1/2 tsp vanilla extract
oil or butter for frying

RASPBERRY COMPOTE INGREDIENTS

6oz raspberries
2 tbsp fresh lemon juice
1-2 tbsp Maple Syrup
½ tsp cornstarch

INSTRUCTIONS

Mix the dry ingredients together in a bowl and the wet ingredients together in a separate bowl or cup.
Pour the wet ingredients into the dry ingredients and mix just until combined.
Butter or grease your pan on medium heat then scoop some pancake batter into the pan. Cook for 2-3 minutes until little bubbles start to form, then flip and cook another minute on the other side.
Serve with maple syrup and a dusting of matcha powder
Optional toppings: Greek yogurt, new raspberries, macadamia nuts, pumpkin seeds, chia seeds, maple syrup

INSTRUCTIONS FOR RASPBERRY COMPOTE

Combine all ingredients in a medium saucepan and stir to combine. Simmer for 10 minutes over medium-low heat, stirring occasionally. Once the raspberries fall apart and the sauce is thickened, remove from heat.
Allow cooling for at least 15 minutes before serving.

NOTES

You can make these pancakes any size you like. I like to make medium-sized pancakes, which makes 6. Don’t overmix the pancake batter. Mix just until combined. Cook these pancakes on medium heat. When little bubbles start to form on top of the pancakes in the pan, that’s when it’s time to flip them to the other side.
You need to rest the batter so that the starch molecules in the flour are absorbing the liquid in the batter, giving the batter a thicker, more viscous consistency. Moreover, resting allows the gluten in the flour to relax. These mean that your pancakes are much more likely to come out light and fluffy. Ideally, set the batter aside for 15-20 minutes. If you do not have time, rest the batter for 5 minutes minimum. Sometimes pancake batter can be made ahead and stored in the refrigerator overnight. Since the baking powder may lose some of its potency overnight, add a little extra.
Pancakes are ready to flip when bubbles form and start to break on the surface of the batter. Flip your pancakes as gently as possible. Violent flip will burst those air bubbles, causing your pancakes to turn out flat

NUTRITION

Serving Size: 2 pancakes

Calories: 387, Carbohydrate Content: 48.5 g, Fat Content: 19 g, Fiber Content: 5 g. Protein Content: 6 g, Saturated Fat Content: 15 g, Sodium Content: 570 mg, Sugar Content: 12 g, Polyunsaturated Fat Content: 1 g

Matcha Pancakes with Raspberry Compote