In a large mixing bowl, whisk together the whole-wheat flour, baking powder, and salt.

In a separate bowl, beat the egg and mix in the milk, vanilla extract, and melted coconut oil or butter. Stir in the raw honey until well combined.

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the pancakes light and fluffy.

Heat a nonstick skillet or griddle over medium heat. Lightly grease it with a small amount of coconut oil or butter.

Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

Flip the pancakes and cook for another 1–2 minutes, or until golden brown.

Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven if needed.

In a small bowl, sift the matcha powder to remove any lumps. Add the hot water and whisk vigorously until the matcha is smooth and frothy.

Heat the milk until steaming, then froth it using a milk frother or whisk.

Pour the frothed milk into a mug, then gently stir in the matcha mixture. Sweeten with raw honey if desired.

Stack the pancakes on a plate and drizzle generously with raw honey.

Add fresh fruit like sliced bananas, berries, or a sprinkle of nuts for extra flavor and nutrition.

Serve the pancakes alongside your warm matcha latte for a complete, energizing breakfast.