In a large mixing bowl, whisk together the all-purpose flour, matcha powder, baking powder, and sea salt until the green powder is evenly distributed.
In a separate medium bowl, whisk the egg whites and vanilla extract until the mixture is slightly frothy and aerated.
Peel the banana and mash exactly half of it into a smooth paste, then stir it into the wet egg white mixture.
Pour the wet ingredients into the dry ingredients and use a spatula to gently fold them together until just combined, being careful not to overwork the batter.
Gently fold in the white chocolate chips so they are evenly dispersed throughout the matcha batter.
Heat a large non-stick skillet over medium-low heat and lightly grease the surface with the coconut oil.
Ladle approximately 1/4 cup of batter onto the skillet for each pancake, leaving space between them for easy flipping.
Cook for 2-3 minutes until small bubbles appear on the surface and the edges look set, then flip and cook for another 1-2 minutes.
Slice the remaining half of the banana into thin rounds while the pancakes finish cooking.
Plate the warm pancakes and garnish with the fresh banana slices and crunchy pumpkin seeds for a balanced breakfast.