Matcha Pancakes with Coconut Syrup

Light, fluffy, and a delicate taste of green tea… these cake-like pancakes are an adaptation of a matcha latte with creamy coconut milk!Final-Pancake3

Makes 5-7 medium sized pancakes.

  • 3/4 cup soy milk
  • 1 tbsp apple cider vinegar
  • 1 cup flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp matcha powder
  • 1/4 tsp salt
  • 1/4 cup apple sauce
  • 2 tbsp melted butter
  • Coconut Syrup: 1/2 cup canned full fat coconut milk, 2 tbsp maple syrup, 1/4 tsp matcha powder, 1 tbsp corn starch
  1. In a small bowl, combine and whisk the soy milk and apple cider vinegar.  Set aside for 10 minutes.
  2. In a medium sized mixing bowl, combine all the dry ingredients. Mix well.
  3. Pour in the soy milk + apple cider mixture, apple sauce, and butter. Whisk well until there are no remaining lumps.
  4. Coat your frying pan with oil and pour the batter on the heated pan;  Flip when you see bubbles.
  5. Coconut Syrup: In a separate small pot, prepare the coconut syrup by combining the coconut milk, maple syrup, and matcha powder. Whisk well over medium-heat for a couple of minutes. Add in the cornstarch and whisk continuously until the syrup starts to boil and thicken. Serve right away :)

Served warm and drizzled with our delightful coconut syrup, these pancakes are perfect for breakfast, brunch, or even dessert!