For the pancakes
Whisk together flour,sugar,matcha,salt and baking powder until aerated. Make a well in the dry ingredients and add oil,then slowly add water and whisk until smooth.
Heat non-stick pan on medium heat. Using a ladle,pour a scoop of pancake mix into the pan. When air bubbles appear,flip over and cook for a further minute. Repeat with remaining mixture.
For the chocolate sauce
Melt chocolate over double boiler. In a separate pot,bring the coconut milk to a simmer.
Incorporate milk slowly into the melted chocolate. Once combined,stir in cacao powder and salt. Leave to cool.
To serve
Make the pancake stack:Place one pancake on a plate,add some chocolate sauce and seasonal fruit,add another pancake,add some more chocolate sauce and seasonal fruit,and repeat (approximately four pancakes per serve). Pimp up with some ice-cream. Regret nothing.