To make the flax egg, combine the Ground Flaxseed (1 tablespoon) and Water (2 tablespoon) in a small bowl and whisk very well. Place in the fridge until ready to use.
For cinnamon filling, combine Vegan Butter (4 tablespoon), Brown Sugar (1/4 cup), and Ground Cinnamon (1 tablespoon) in a small zip lock bag and squeeze until well mixed. Cut a very small hole in one of the corners and place in the fridge.
For icing, whisk Powdered Confectioners Sugar (1 1/2 cup), Coconut Oil (2 tablespoon), Coconut Milk (2 tablespoon), Xanthan Gum (1/2 teaspoon), and Kahlua (1/2 teaspoon) in a small bowl until smooth. Set aside until ready to use.
For pancakes, whisk All-Purpose Flour (1 cup), Baking Powder (2 teaspoon), and Salt (1/2 teaspoon) together in a large mixing bowl. Add Coconut Milk (1 cup), flaxseed egg, and Coconut Oil (1 tablespoon). Mix until just combined.
Over medium-high, heat a large frying pan and coat with nonstick cooking spray. Add 1/4 cup of pancake batter to the pan. Cook until the pancake's edges start to form bubbles, about 2 minutes, then "pipe" a swirl of the cinnamon filling.
Then, flip the pancake over and allow the other side to cook for about 30 seconds. Remove the pancake from the pan, once cooked through, and place on a plate. Continue with the rest of the batter, wiping pan after making each one.
Serve the pancakes stacked high, hot, and drizzled with the coconut icing.