When making these it’s best to start with the “egg” because it needs to set. Mix the water and milled flax seed in a cup and let it set in the fridge for about 5-10 minutes. For a full instruction and explanation for flax eggs you can click here.
Mix the remaining ingredients in a bowl and add the flax egg. If your coconut oil is solid you might want to heat it a bit since it solidifies when the temperature is below 75 degrees F / 25 C.
I use a measuring cup that measures 1/4 of a cup to portion the batter. If you don't have a measuring cup take 3 tbsp of batter or make them as big as you want.
Heat a heavy bottom pan over medium heat, pour 1/4 of a cup of batter into it and bake until the surface started bubbling and the edge of the pancake is cooked. Turn the pancake and cook for about another minute.
*The mixture should make 8 pancakes, feel free to make smaller ones if you like. **These are served with a big portion of datella which is my home made hazelnut spread, baby figs, candied nuts and a big glass of ice cold hazelnut milk.