In a medium bowl, mix the almond meal, flaxseed, salt, and baking soda.
In a large bowl, mix the eggs, milk, and coconut oil.
Slowly add the flour mixture into the egg mixture. Whisk until you create a pancake-batter consistency. You may need more milk, 1 Tbsp at a time.
Spray a skillet with nonstick cooking pray and heat over medium-high heat.
Pour 1/4 cup batter onto the skillet. Cook for about 2-3 minutes, or until bubbles form and the edges are cooked. Flip and cook for 2-3 minutes or until the bottom side lightly browned. Repeat with remaining batter.
Serve with maple syrup, fresh fruit, yogurt or any other desired toppings. Enjoy!