In a small bowl, whisk together the ground flax seeds and water. Let sit for 5 minutes or until thickened.
In a large bowl, whisk together the flour, baking powder, sugar, and sea salt. Whisk in the flax seed mixture, milk, vanilla extract and Melt until just combined.
For the cinnamon swirl, in a small bowl, stir together the Melt, brown sugar, and cinnamon. Scrape into a ziploc bag or a disposable pastry bag.
Heat a griddle or nonstick skillet over medium-high heat and grease with a tablespoon of Melt spread. Using a ¼ cup scoop, scoop the batter onto the hot griddle. Cut one of the corners of the ziploc bag or the tip of the pastry bag with the cinnamon swirl mixture in it and make a concentric circle on each pancake, starting from the center and swirling outward. When small bubbles start to form and pop on the edge of the pancakes, about 2-3 minutes, flip them and cook on the opposite side for another 1-2 minutes, or until golden brown and cooked through. Repeat with remaining batter. Serve topped with a drizzle of maple syrup.
Adapted from The Candle Cafe Cookbook: More Than 150 Enlightened Recipes from New York's Renowned Vegan Restaurant and Recipe Girl's Cinnamon Roll Pancakes.