These delicious pancakes are packed with matcha and coconut flakes for a unique combo! The banana serves as a perfect way to neutralize the strong matcha taste. Definitely give these a try!
Original Banana Matcha Coconut Pancakes
2 cups (225 g) Torill’s Table Original Waffle & Pancake Mix
1 medium (approx. 178 g) banana, mashed
2 eggs, large
1 tsp baking soda
¼ cup (21 g) coconut oil, cooled
½ cup (123 g) whole milk
¼ cup coconut flakes
2 tbsp matcha powder
Butter, to cook
Pan (non-stick or stainless steel); alternative is a griddle
¼ measuring cup (or 2 oz ladle)
Preheat the pan (or griddle) on medium heat.
Add the whole milk, eggs, matcha powder and mashed bananas into one bowl. Mix until combined.Torill’s Tips:if you have frozen overripe bananas, place it in the oven for 30-40 seconds until it is thawed.
Add the mix and baking soda into the wet ingredients. Mix until all the ingredients are combined.
Add the coconut flakes and combine.
Add the melted butter into the batter and mix until combined.
In the preheated pan (or griddle), brush some butter into the pan or griddle.