Whisk together the flax and water and set aside to gel.
In a large mixing bowl, whisk together the flours, baking powder and salt.
Beat together the flax eggs, milk, oil, syrup and vanilla then pour into the dry and mix until a smooth batter forms. Fold in the coconut.
Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle a ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
Serve warm with fresh berries (or fruit of choice), a sprinkle of coconut and pure maple syrup.