Sift the flour, baking powder, salt and sugar together in a large mixing bowl.
Use your finger to create a well in the center of the dry ingredients. Add the milk, egg replacer and melted coconut oil to the well and mix until well combined.
Lightly oil a frying pan and heat over medium-high heat.
Pour about 1/4 cup batter onto the frying pan for each pancake. Flip when top side is starting to bubble. Brown the pancake on both sides.
Notes
You can use less salt than the recipe calls for. I have used as little as 1/2 tsp to 3/4 tsp. You could also add pure vanilla extract and cinnamon to the batter. Adding the chocolate chips is optional, but obviously delicious. You could easily swap out chocolate chips for blueberries to make blueberry pancakes instead.