Combine the dry ingredients. In a large mixing bowl, whisk together the flour, flaxseed meal, baking powder, bicarbonate of soda and salt until the flaxseed is evenly distributed and the mixture looks pale and speckled.

Whisk the wet ingredients. In a separate bowl or large jug, beat the egg lightly, then add the buttermilk, almond butter, maple syrup and vanilla. Whisk vigorously until the almond butter is fully incorporated and the liquid is smooth and glossy, with no streaks of nut butter remaining.

Make the batter. Pour the wet mixture into the dry ingredients and stir gently with a spatula just until no streaks of flour remain. A few small lumps are fine — over-mixing will develop gluten and make the pancakes tough. The batter should be thick but spoonable, with a soft, velvety sheen.

Rest the batter. Set the bowl aside for 5 minutes. During this time, the flaxseed will absorb some liquid and the baking powder will start to activate, creating tiny bubbles on the surface. You’ll notice the batter thickening slightly.

Heat the pan. Place a large non-stick frying pan or griddle over medium-low heat. Add the coconut oil or butter and let it melt, swirling to coat the base. When the oil shimmers and a drop of water flicked onto the surface sizzles gently without evaporating immediately, the pan is ready.

Cook the pancakes. Spoon about 60ml (¼ cup) of batter onto the hot pan for each pancake, leaving space between them. Cook for 2–3 minutes, until the edges look set and small bubbles appear and pop on the surface. The underside should be deep golden brown and crisp when you lift a corner with a spatula. Flip carefully and cook for another 1–2 minutes, until the other side is evenly browned and the pancake feels springy to the touch.

Keep warm and repeat. Transfer the cooked pancakes to a wire rack set over a baking tray and place in a low oven (about 100°C) to keep warm while you cook the remaining batter. Repeat with the rest of the oil or butter as needed, adjusting the heat down slightly if the pancakes brown too quickly.

Serve immediately. Stack the pancakes on warm plates and add your favourite toppings while they’re still hot — the residual heat will melt butter or soften fruit beautifully.