Microwave milk for 1 minute. Steep in two tea bags of green tea and cover with plastic for 10 minutes.
After 10 min, whisk the matcha in the milk until no clumps remain.
Whisk in the egg and vanilla extract.
In a separate bowl whisk in flour, sugar, salt, baking soda, baking powder.
Whisk the dry flour mixture with wet egg mixture, then pour and mix in melted butter.
Whisk until everything is combined. It is okay to leave a few lumps. The batter will have a thick and creamy consistency. If the batter is too thick fold in a few tablespoons of milk to reach desired consistency.
Let the batter sit for five minutes
Preheat medium skillet over medium heat and lightly grease pan with oil on a paper towel.
Cook a test pancake by placing 1/4 cup of batter and cook for 2-3 min or until golden brown. Usually when the bubbles begin to release.
Flip and then cook for another 1-2 minutes. (1 flip is ideal for the fluffiest pancakes)
For the coconut whipped cream: refrigerate the can until cold for at least 4 hours.
Chill the mixing bowl in the refrigerator or freezer for 20 min.
Open the can and scoop out the hardened cream leaving the water behind.
Use a hand mixer and mix the cream until fluffy. Then add in the powdered sugar and vanilla until fluffy.