In a small mixing bowl, add your dry ingredients and whisk them together (oat flour, cocoa powder, baking soda, salt) till there are no cocoa powder clumps.
In large mixing bowl, add your coconut oil, maple syrup, vanilla and egg and whisk them together. Add your almond milk and whisk again till well combined.
Pour your dry ingredients into your wet ingredients and stir them together till all is well incorporated.
Heat your griddle or pan to medium-low heat. Once hot, place your pancake batter in small scoops onto your pan, forming small-medium sized pancakes. Cook your pancakes for a few minutes on one side till bubbles are forming and the edges of the pancakes are darkening, then flip them and cook them for a few more minutes on the other side. Continue till you've cooked all of your pancake batter.
Top with butter, nut butters, jams/jellies, and/or maple syrup, and serve. Devour!
Store these in an airtight container in the fridge and they should last about 5 days.