Prepare flax egg: In a small bowl, whisk together flax and water and set aside.
Prepare “buttermilk”: In another bowl, whisk together soy milk and apple cider vinegar and set aside. I added vinegar to the milk to mimic buttermilk. If you’re not concerned about the buttermilk taste in your pancakes, just skip this step.
In a medium bowl, mix the flour, sugar, baking powder, salt, and matcha powder together. Add in the canola oil, flax egg, and milk. The flax egg should be a gooey consistency, and the milk should have curdled a bit. Stir everything until well incorporated.
Heat a large pan over medium-low heat. I like cooking my pancakes on low heat to prevent them from burning too quickly. Apply cooking spray onto the pan and pour the batter. My pancakes were about 4 to 5 inches in diameter. Cook until you see that the edges of the pancakes start to puff up, about 2 to 3 minutes. Flip over and cook for another 2 minutes.
Serve with your favorite toppings. You can always make a large batch of this and freeze them for the rest of the week.