Whisk together eggs, water, vanilla, and honey (or maple syrup) in a large bowl.
Add in almond flour, ground flax, salt, and baking soda, mixing until well combined.
Heat coconut oil in a skillet over medium low to medium heat.
Scoop about a tablespoon of batter onto skillet. The key to keep them fluffy is to keep them small! They are ready to flip when the bubbles in the batter burst.
When they are done cooking, move pancakes to a plate.
Repeat with all of the batter, adding more coconut oil to the skillet as needed.