Matcha Pancakes

A soft rise. A calm green. A quiet joy.

Ingredients (6–8 small pancakes)

• 1 cup all-purpose flour
• 1 tbsp Sokai matcha
• 1 tbsp coconut sugar (or maple syrup)
• 1 tbsp baking powder
• Pinch of sea salt
• 1 cup plant-based milk
• 1 tbsp apple cider vinegar (or lemon juice)
• 1 tsp vanilla extract (optional)
• 1 tbsp melted coconut oil (or neutral oil)

Instructions

1. Inhale. You’re not in a rush. This is a slow morning.

2. In a small bowl, combine plant milk and vinegar. Let it sit 5 min to curdle (makes a "vegan buttermilk").

3. In a large bowl, whisk flour, matcha, sugar, baking powder, salt.

4. Add the milk mixture, vanilla, and melted oil to the dry ingredients.
   Stir just until combined — don’t overmix.

5. Heat a pan over medium. Lightly grease.
   Pour batter to form small pancakes.

6. Cook 1–2 minutes per side, until bubbles form and flip is easy.
   They should be light and softly green.

7. Serve warm with maple syrup, fruits, or plant yogurt.

Notes

• For extra fluff: let the batter sit 10 minutes before cooking.
• Pair with silence, sun, or someone you love.