In a small bowl mix together almond milk and fresh lemon juice and let sit for 15 minutes until curdled.
In a medium size bowl sift the flour. Add sugar, salt, baking powder, flaxseed, and mix together.
Once the the milk and lemon juice have curdled add the melted coconut oil and vanilla extract.
Make a well in the middle of the flour mixture and pour the wet ingredients into the middle. Mix till just combined. Do not over mix. It should be lumpy.
Heat a skillet until a drop of water sizzles when dropped on it. Transfer pancake batter to a piping bag or spoon small round drops of batter to make cute little pancakes. Cook the pancakes till golden brown on each side.