Stir together the sourdough discard, flour and coconut milk in a mixing bowl. Cover with a kitchen towel and allow it to sit overnight (4 to 10 hours). This will be very thick! Note: You can also store the bowl covered with plastic wrap in the refrigerator for the 4-10 hour timeframe. I recommend doing this if you're using regular milk instead of coconut milk.
When you’re ready to make the pancakes, whisk together the egg, oil, and pure maple syrup in a small bowl.
Sprinkle the baking powder and sea salt over the sourdough pancake batter, then add the egg/oil mixture to the mixing bowl. Stir everything together until very well combined.
Heat a non-stick skillet over medium to medium-high heat and add enough coconut oil or cooking oil of choice to coat the surface, about 1 tablespoon.
Once the skillet is fully hot, measure out ¼ cup of pancake batter and pour onto the hot skillet.
Allow pancakes to cook until sides have firmed up, about 2 to 3 minutes. Flip and cook another minute or two, until pancakes are cooked through.