Place chickpea liquid in the dry, clean bowl and using a mixer whisk on high speed about 4-5 min until stiff peaks form.
Pour the milk into aquafaba. Gently whisk to combine. Add the wet ingredients and whisk together.
Heat the skillet and grease with coconut oil. Pour 1,5 tbsp batter for one pancake. Cook for 2 min, then flip and cook on the other side.