Chocolate Chip Coconut Pancakes

Place the flaxseed meal in a small saucepan with ½ cup water. Cook over medium heat until the mixture gets a little sticky and appears stringy when it drips off a spoon, 3 to 4 minutes. Immediately strain the mixture into a glass measuring cup and set aside. Discard the seeds. 2. In a large bowl, whisk together the buckwheat flour, oats, coconut flakes, baking powder, and salt. 3. In a medium bowl, whisk together the milk, applesauce, maple syrup, vanilla, and 2 tablespoons of the reserved flax water. 4. Add the liquid mixture to the dry mix and stir together to blend; the batter will be thick. Stir in the chocolate chips. 5. Heat a nonstick griddle over medium-low heat. Pour ⅓ cup batter for each pancake onto the griddle and spread gently. Cook for 6 to 8 minutes, until the pancakes look slightly dry on top, are lightly browned on the bottom, and release easily from the pan. Flip and cook for about 5 minutes on the other side. 6. Repeat for the remaining batter, wiping off the griddle between batches. Serve hot with sliced bananas.\ \ Storage: Place cooked pancakes in an airtight container and refrigerate for up to 5 days or frozen for up to 1 month. Reheat pancakes in a 350°F oven for 15 minutes for refrigerated pancakes and 25 minutes if frozen.