Preheat oven to 200 degrees. Place baking sheet on middle rack in the oven.

Combine the flour, sugar, baking powder, baking soda, ground flaxseed and salt in a medium sized bowl with a whisk. Make a well in the center with a spoon and set aside.

Combine the oat milk, melted coconut oil and lemon juice in a small bowl with a whisk. 

Pour the wet ingredients into the well of the dry ingredients. Whisk to combine until moist and slightly lumpy. Be careful not to over-mix!

Heat remaining 1-2 tsp coconut oil in a skillet (preferably non-stick) over medium heat.

Scoop 1/4 c portions of batter into the skillet and cook until you see the edges set (when the bubbles on the surface begin to pop). Approximately 2-3 minutes.

Flip and cook for an additional 1-3 minutes on the other side.

Transfer to the baking sheet in the oven and tent with aluminum foil to keep warm until serving or serve immediately!