In a large bowl, combine oat flour, ground flax, cinnamon, baking powder, and coconut sugar.
In a medium bowl, combine almond milk, apple cider vinegar, vanilla extract, and egg.
Combine wet ingredients with dry ingredients.
Heat an oiled large non-stick skillet to medium-low. Using pancake/egg rings, or by hand, make pancakes with 2-3 tbsp of batter each. Flip after 1-2 minutes, or when pancakes are golden brown on the side down and slightly bubbly on the top uncooked side. Let cook another 1-2 minutes on the other side. Repeat with the remaining pancake batter.
For best results, let cool 5-10 minutes before serving.