Power-Up Matcha Pancakes with Whipped Coconut Cream
Fluffy matcha green tea pancakes energized with earthy flavors, topped with a light whipped coconut cream for a dairy-free indulgence. This japanese-inspired breakfast (vegetarian, dairy-free) ready in about 25 minutes layers all-purpose flour, baking powder, matcha powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tbsp matcha powder
- 2 tbsp sugar
- 1/4 tsp salt
- 3/4 cup milk
- 1 large egg
- 2 tbsp, melted unsalted butter
- 1/2 cup, chilled canned coconut cream
- 1/2 tsp vanilla extract
- for serving maple syrup
Instructions
- Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 2 tsp baking powder, 1 tbsp matcha powder, 2 tbsp sugar, and 1/4 tsp salt until evenly combined.
- Step 2: In a separate bowl, whisk 3/4 cup milk, 1 large egg, and 2 tbsp melted unsalted butter until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix to keep pancakes fluffy.
- Step 4: Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges appear set.
- Step 5: Flip and cook for another 1-2 minutes until golden and cooked through. Repeat with remaining batter.
- Step 6: To make whipped coconut cream, scoop 1/2 cup chilled canned coconut cream into a bowl, add 1/2 tsp vanilla extract, and whip with a hand mixer for 2-3 minutes until soft peaks form.
- Step 7: Serve pancakes warm topped with a dollop of whipped coconut cream and drizzle with maple syrup.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Power-Up Matcha Pancakes with Whipped Coconut Cream take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Power-Up Matcha Pancakes with Whipped Coconut Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Power-Up Matcha Pancakes with Whipped Coconut Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Power-Up Matcha Pancakes with Whipped Coconut Cream for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Power-Up Matcha Pancakes with Whipped Coconut Cream vegetarian?
Yes — this recipe is tagged vegetarian, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
