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In a large bowl, whisk together flour, baking powder and salt. In a separate medium bowl, whisk together buttermilk, egg, 2 tablespoons of the coconut oil, maple syrup, vanilla, chia seeds and flaxseeds until blended.
Pour buttermilk mixture into flour mixture, and stir until evenly mixed.
Oil a cast-iron griddle or large nonstick skillet with remaining coconut oil and heat over medium heat until hot. For each pancake, ladle about 1/4 cup of the batter onto the griddle and cook about 5 minutes or until bottoms are golden brown. Flip and cook 3 to 4 minutes longer, until pancakes are cooked through.