Combine the ingredients for the flax egg in a small bowl and set aside to thicken.
In a large bowl, combine the dry ingredients and whisk together, eliminating any large clumps.
Combine all of the wet ingredients in a medium-sized bowl. Add the wet ingredients to the dry ingredients and stir until fully combined.
Over medium-low heat, add ~1/2 tsp of vegan butter or coconut oil to a nonstick frying pan or griddle. Pour approximately 1/4 cup of the batter onto the pan for each pancake. When bubbles begin to rise in the pancakes and the bottom is golden, flip with a spatula and cook until golden (approximately ~2 minutes on each side).
Serve, or place on an ovenproof plate in a 200F° oven for up to 15 minutes to keep warm.
Serve with maple syrup, fruit, yogurt, chocolate chips, or even plain!