In a small bowl, mix the 2 tablespoons flaxseed with the 6 tablespoons water. Stir to combine and then set aside.

In a large bowl combine the dry ingredients and stir to mix. Gently mix in the banana, pecans and coconut. Make a well in the center.

In a medium bowl stir the liquid ingredients together; pour into the center of the well in the dry ingredients. Gently stir just to combine. There will be some lumps, but do not over-stir, as this will make the pancakes tough.

Heat a flat skillet over medium-high heat. Spray with a non-stick cooking spray and drop ¼ c of batter in. Gently spread out just a little, shaping into a round shape. Continue until skillet is full.

Cook until golden brown on both sides. Serve warm with your favorite toppings.