Crack your eggs in a large bowl.
Whip them well with a fork.
Add can of coconut milk and mix well.
Add honey and mix well.
Mix well until creamy.
Add flax and mix well.
Add cinnamon and mix well.
Add baking soda and mix well.
Add coconut flour and mix well.
Continue mixing until no longer clumpy.
When smooth, you're ready!
Add a teaspoon of coconut oil into a hot pan.
Wet hands a little and then make a patty of batter.
Even it out in the pan to about 1/4 inch high.
When stable enough to flip... Turn it over for another several minutes. (Cook time largely depends on the heat of your flame and size of your pancake.)
The rest of the batter can be stored in a 1 quart container in the fridge... Will last a week or so.