1 cup All Purpose Flour
3 tablespoons Sugar
1 tablespoon Baking Powder
1/2 teaspoon Baking Soda
½ teaspoon Cream of Tartar
3 teaspoons Matcha Powder
Pinch of Kosher Salt
1 Egg, lightly beaten
2 tablespoons Coconut Oil, melted, plus more for the skillet
1 cup Coconut Milk, warmed
Butter and Warm Maple Syrup for garnish
In a large bowl, whisk together the dry ingredients. Add the egg, 2 tablespoons coconut oil, and warmed coconut milk, whisk until completely smooth. Let the batter rest for 10 minutes.
In a large skillet, heat 1 tablespoon coconut oil over medium heat. When the pan and coconut oil are hot, spoon 4 ounces of the batter into the skillet. Let the pancake cook on the first side until bubbles appear across the entire surface. Flip it, and cook until golden brown. Repeat with the remaining pancakes.
To serve, garnish with softened butter and warm maple syrup.
Photographed by Alli Shepherd.