Make your flax egg (1 tablespoon flax + 3 tablespoon water).
Make your “buttermilk” (almond milk + apple cider vinegar).
Set both aside for about 5 minutes.
In a separate large bowl, mix your dry ingredients. This is the flour, sugar, matcha, baking powder, and salt.
Combine them to the flax egg and buttermilk.
Add the vanilla and coconut oil. It helps if you blend everything with a hand mixer.
For each pancake, add a little bit of coconut oil to a frying pan and add about about ¼ cup pancake batter. Cook for several minutes and then use a spatula to flip and cook for several more minutes.
Do this again for every pancake. This recipe makes about ten pancakes.
Top your pancakes with your favorite toppings. I topped mine with vanilla coconut yogurt, raspberries, chia seeds, and pumpkin seeds.