We’re strong believers in sleeping in and brunching on the weekends (we didn’t work hard all week for nothing!), so it’s only natural that we treat ourselves to one of our favorite brunch foods: the classic pancake. There’s just something about stacks of fluffy, buttery breakfast cakes that makes us feel like we’re starting the morning off with dessert —especially if there are chocolate chips inside!  Okay, maybe it is pretty much dessert, but it’s the weekend and we deserve to spoil ourselves a little, so let’s just pretend that we’re eating a bowl of something healthy and move on with our lives. Plus, our version uses Matcha and other healthy alternatives, so we don’t have to feel [too] guilty for indulging. Happy brunching!



  • 1 cup flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp Aiya Cooking Grade Matcha
  • 1 egg
  • 2 tsp vanilla extract
  • 2 Tbsp olive oil
  • 1 cup + 1 Tbsp cashew milk
  • 1 handful white chocolate chips (optional)



  1. Whisk together the dry ingredients.
  2. Make a well in the center of your dry ingredients and add the wet ingredients.
  3. Whisk briefly until just combined, being careful not to over-mix. Your batter should still have some small clumps of flour.
  4. If you’d like to add white chocolate chips to your pancakes, add a handful now and briefly stir again.
  5. Lightly grease a small pan with oil and heat on medium-low.
  6. Once the pan is hot, transfer 2-3 spoonfuls of batter onto the center of the pan, spreading the batter with the back of the spoon.
  7. Cook for about 1 minute, until small bubbles start to rise to the surface and burst.
  8. Flip and cook for another minute, until the edges are lightly golden brown.
  9. Top with more white chocolate chips, honey, butter, and enjoy!