Put flour and salt in a bowl, add almond milk and mix everything together into a smooth batter.
Let it rest for 5 to 10 minutes.
Put a teaspoon of coconut oil in the pan and heat it up. When the oil is hot, pour a quarter of the batter into the pan and spread it all over the pan.
Bake for about half a minute. Reduce the heat by a third so that the pancakes do not burn, turn the pancake over and bake it on the other side for another 30 seconds. Repeat with the rest of the batter to get 4 pancakes.