You can always use the matcha powder into your sweets. Using the good quality matcha powder elevates your outcome quite differently.
You might have heard of a Japanese souffle pancake which is fluffy and airy. I replaced wheat flour with mochiko which is glutinous rice flour, so it has chewiness and fluffiness at the same time. Hope you can try this. Recipe is below.

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Matcha powder featured is made by d:matcha from Wazuka, Kyoto
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Their online store:
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d:matcha provides a tea tour in Wazuka, Kyoto and a tea tasting online.
Check this link out!
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MATCHA MOCHI SOUFFLÉ PANCAKES
–ingredients– (for 3 pancakes)
2 egg white
25g granuated sugar
1 tsp corn starch
1 tsp lemon juice

A
40g glutinous rice flour *rice flour or any other flour would work too
2 egg yolks
2g baking powder
a few drops of vanilla oil (to taste)
1.5 tsp matcha powder, sifted
40g plain yogurt

2.5 tbsp water
oil or butter

topping ideas
- any syrups of your choice
- matcha powder, sifted
- salted butter/ matcha butter *I have a recipe for matcha butter
- whipped cream *I have a recipe for plant-based tofu matcha cream
- ice cream
- any fruits of your choice

–direction–
1. separate egg whites and yolks and chill white in the fridge well
2. prepare your pastry bag for batter, put a little of oil in a pan and toppings beforehands
3. mix [A] well in a bowl
4. in a clean bowl, mix egg whites, cornstarch and lemon juice. Beat them into a meringue adding your sugar into three times until it gets stiff
5. heat your pan in a very low heat
6. add the meringue into the mixture of [A] into three times without mixing too much
7. pour the batter in a pastry bag and make three pancakes in a pan using half of the batter
8. add a tbsp water in margins and put a lid and heat it for 2 mins.
9. put the rest of batter to the top of pancakes and put the lid on and cook for 5 mins
10. open the lid and flip all the pancakes and add a tbsp water and cook for 5 mins
11. plate them and your your toppings
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