Combine 1 tablespoon of flaxseed meal in a small bowl with 3 tablespoons of water. Stir and let sit for about 5 minutes until it thickens.

In a medium bowl, mix the Bare Organics Coconut Milk Powder with 1 scant cup of warm water and apple cider vinegar. Let it sit for a few minutes.

Add the vanilla extract, melted coconut oil, and the prepared flax egg to the coconut milk mixture. Stir until well combined.

Whisk together the gluten-free oat flour, Bare Organics Banana Fruit Powder, baking powder, baking soda, and salt in a large bowl. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of coconut oil if needed. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side until golden brown and cooked through.

Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, nut butter, toasted coconut flakes, or coconut yogurt.