Heat a griddle or skillet to medium-high heat, about 375°F. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time.
Lightly grease pan – we like to use about a tablespoon of oil and use a paper towel to quickly spread and wipe off excess.
Heat almond milk to a light simmer, about 170°. Stir in matcha powder.
Combine Birch Benders and matcha infused milk.
Using a 1/4 cup measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
Cook until bubbles have formed and popped, and the sides are mostly dry.
Turn once, cook an additional minute.
Remove from heat. Store in a 200° oven while you finish making all the batter into pancakes.
Top with maple syrup and garnish with Almonds!
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