Cooking spray to coat the griddle or skillet (I love the coconut oil sprays)
Preheat oven or toaster oven to 325. Spread the unsweetened coconut flakes evenly on a baking sheet, and toast in the oven for 5-6 minutes, checking often to keep them from burning. Alternatively, you can toast the coconut on the stovetop in a nonstick skillet set over medium heat.
Mix the ground flaxseed meal and water into a small cup and set aside.
Preheat electric griddle to 375, or a nonstick/cast iron skillet to medium heat.
Add dry ingredients to a large bowl and mix to combine. Add the non-dairy milk, sugar/sweetened coconut, vanilla, and flax/water mixture. Gently fold the liquid into the dry ingredients, being careful not to overmix. Let batter rest for 5 minutes while the griddle or skillet is preheating.
Spray a fine mist of cooking spray on the griddle or skillet, and portion a 1/4 cup of batter onto the cooking surface. Cook for approximately 2 minutes, or until the edges appear dry and the surface bubbles have begun to pop. Cook alternate side for 1 1/2 - 2 minutes. Continues until all the pancakes have been cooked.
To serve, place a pancake on a plate, layer on a few slices of banana and a few pieces of toasted coconut, and top with another pancake. Repeat the layering process as many times as your heart desires, or until you run out of bananas, whichever comes first. Top with maple syrup if desired, although it's delicious without!