Matcha Pancakes with Coconut Whipped Cream
DifficultyMedium
Servings6 pancakes
Prep time10 minutes
Cook time
Total time25 minutes
These matcha pancakes are my go-to when I want a cozy weekend breakfast that still feels a little special. Light, fluffy, and naturally green, they’re even better with a cloud of coconut whipped cream on top.
Ingredients
For the Matcha Pancakes:
- 1 cup (120g) All-purpose flour
- 2 tsp Baking powder
- 1 tbsp Matcha powder
- 2 tbsp Granulated sugar
- 1/4 tsp Salt
- 3/4 cup (180ml) Milk , (dairy or non-dairy)
- 1 Egg, (large)
- 1/2 tsp Vanilla extract, (optional)
- 2 tbsp Melted butter or coconut oil
For the Coconut Whipped Cream:
- 1 can (400ml) Full-fat coconut milk , (chilled)
- 2 tbsp Powdered sugar
- 1/2 tsp Vanilla extract
Instructions
- 1
In a large bowl, whisk together the flour, baking powder, matcha powder, sugar, and salt.
- 2
In another bowl, whisk the milk, egg, vanilla, and melted butter or coconut oil.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 4
Heat a non-stick skillet over medium heat and lightly grease it.
- 5
Pour 1/4 cup (60ml) of batter for each pancake. Cook until bubbles form and edges look set, about 2–3 minutes, then flip and cook another 1–2 minutes.
- 6
For the coconut whipped cream, scoop out the solid part of the chilled coconut milk into a mixing bowl.
- 7
Add powdered sugar and vanilla extract, then whip with a hand mixer until fluffy and smooth.
- 8
Serve warm pancakes with a dollop of coconut whipped cream on top.
Notes
- Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Use oat milk or almond milk for a dairy-free version.
- Make the coconut cream up to 2 days ahead and keep refrigerated.
Nutrition (per 100g)
| Calories | 220kcal |
| Carbohydrates | 27g |
| Fat | 10g |
| Protein | 4g |