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AU-Matcha pancake
Tea

Matcha Pancakes with Coconut Cream & Berries

These fluffy matcha pancakes are served with light coconut cream and fresh berries for a delicious twist on a breakfast classic. Perfect for a relaxed breakfast or weekend brunch.
20 min.
10 ingrediënts
Tea

Matcha Pancakes with Coconut Cream & Berries

These fluffy matcha pancakes are served with light coconut cream and fresh berries for a delicious twist on a breakfast classic. Perfect for a relaxed breakfast or weekend brunch.
20 min.
10 ingrediënts
Ingredients:
  • 180 g plain flour
  • 4 tbsp of your preferred matcha latte mix
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1 egg
  • 220 ml milk (or your preferred plant based alternative)
  • 30 g melted butter (or plant based alternative)
  • 120 ml chilled coconut cream
  • Fresh berries
  • Honey or maple syrup, for serving
Equipment:
  • 2 mixing bowls
  • Whisk or electric mixer
  • Frying pan
  • Spatula

Preparation

1

In a large bowl, combine the flour, your preferred matcha latte mix, sugar and baking powder.

2

In a separate bowl, whisk together the egg, milk and melted butter.

3

Pour the wet ingredients into the dry ingredients and whisk until just combined.

4

Heat a lightly greased frying pan over medium heat.

5

Pour small portions of batter into the pan. Cook until bubbles appear on the surface, then flip and cook until golden brown.

6

Whisk the chilled coconut cream until light and fluffy.

7

Stack the pancakes and top with the whipped coconut cream, fresh berries and a drizzle of honey or maple syrup.

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