In a small bowl mix the sunflower seed butter with the Matcha MCT powder until combined, this takes a little elbow grease.
Add in the egg and keep mixing until it is completely smooth, use a fork or spatula. It should yield a thick sticky batter.
Lightly grease the skillet and pour the batter on the skillet in three 2 inch rounds. Use a spatula to scrape the batter out for the last pancake.
Quickly dot each pancake with a few blueberries if you’re using them.
When the pancakes are dry around the edges, about 3 minutes. Flip and cook another 2-3 minutes. Use a spatula to remove them from the skillet and serve immediately.
Top with some ghee or butter. No syrup needed, these babies are already sweetened by the Matcha!