Sift the flour into a large mixing bowl. Make a well in the centre to crack the egg into, and stir. Gently pour in the milk, and whisk to form a batter.
Heat a large, non-stick frying pan over a medium heat. Add ½ teaspoon of coconut oil.
Once the coconut oil has melted, ladle some of your batter into the pan. Tilt the pan so the mixture covers the bottom in a thin, even layer.
Cook for around 1 minute. Use a spatula to check if the underside is starting to go golden brown. If so, you are ready to flip the pancake (by tossing the pan if you dare, otherwise, use the spatula to carefully turn it!).
Cook on the other side for another minute, then turn the pancake out onto a warm plate. Continue steps 2-4 with the rest of the batter.
Serve rolled up with your fillings and toppings of choice! The plain pancakes can be stored in the fridge in an airtight container for up to 3 days, or frozen for up to a month too!