In a large bowl, whisk together the flax seed meal, coconut flour, baking powder, cinnamon and salt.
Stir in the eggs, walnut oil and almond milk until well combined. Stir in chopped walnuts.
Heat a large skilled over medium heat. Add 2 tsp or so of butter or oil and swirl to cover the bottom of the pan.
Using a scant 1/4 cup of batter for each pancake, pour batter on griddle and spread into approximately 4 inch circles.
Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
**I prefer golden flax for this recipe, as the lighter colour looks more like traditional pancakes. But brown flax would work just as well. Serves 4 (2 pancakes per serving). Each serving has 13.5 g of carbs and 10.2 g of fiber. Total NET CARBS = 3.3 g.