In a small saucepan, combine fresh or frozen strawberries, sugar (or honey), lemon juice, and water. Bring to a gentle simmer over medium heat for 6-8 minutes until thickened. Remove from heat and cool.

In a mixing bowl, whisk together glutinous rice flour, matcha powder, baking powder, sugar, and salt until combined.

In another bowl, beat together egg, milk, and vanilla extract. Combine the wet mixture into the dry ingredients until just blended.

Preheat and grease a nonstick skillet over medium-low heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.

Stack pancakes, drizzle with strawberry syrup, and garnish with whipped cream or fresh fruit as desired. Enjoy!