Whisk together the flaxseed meal and water. Set aside to gel.
Preheat a griddle over medium low heat.
In a large mixing bowl, whisk together the dry ingredients. Add wet ingredients, including the flax eggs, and mix until a smooth batter forms.
Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle 1/4 cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Transfer to a wire rack and repeat until no batter remains.
Serve pancakes warm with pure maple syrup and any other toppings you're craving (I went with sliced bananas and coconut).