Starting with the Coconut Whipped Cream, prior to the day of making, place a can of coconut milk in the fridge. When ready, remove the can without shaking it. Once opened, carefully spoon out the thick layer of coconut cream and transfer to a chilled mixing bowl.
Using a whisk, beat coconut cream until slightly light and fluffy with small peaks form. You may add sweetener to taste.
Moving on to the Pancakes, in a large mixing bowl, combine flour, matcha powder, baking powder and salt. Whisk to remove any lumps and set aside.
In another bowl, beat egg, coconut milk, oil, Natvia and vanilla and pour the wet into the dry ingredients and mix until just combine. Do not overmix.
Heat a large skillet over medium, carefully rub it with a oiled kitchen paper towel.
Spoon a dollop of batter onto the skillet, once bubbles formed, flip it with a spatula and cook until browned and set. Transfer to a platter lined with kitchen paper towel and continue with remaining batter.
To serve, stack up the pancakes and drizzle with honey, a dollop of coconut whipped cream and a dusting of matcha powder.