1 cup Almond milk, unsweetened

1 tbsp. Flaxseed, ground

2 tsp. Apple cider vinegar

1/4 cup Maple syrup

1/2 cup Water

2 tbsp. Coconut oil

3/4 cup All-purpose flour

1 tsp. Vanilla extract

3/4 cup Whole wheat flour

3 tsp. Baking powder

1/2 tsp. Salt, kosher

1 tsp. Ground Mexican cinnamon

1/3 cup Cocoa powder, unsweetened

1 cup Thinly sliced strawberries

In a small bowl combine the almond milk, ground flaxseed. Mix well, and let rest for 5 minutes.

Add vinegar, water, vanilla extract, and oil (or applesauce) to the almond milk mixture. Whisk to incorporate.

In a large bowl, combine the flours, baking powder, salt, cinnamon, and cocoa powder.

Make a well in the center of the flour bowl and add liquid mixture. Whisk until a lumpy batter forms. Let rest for 10 min.

To cook pancakes, heat a skillet to medium-low heat and grease lightly. Pour batter onto pan and place 3 strawberries on the pancake batter. Use a spoon to spread some of the batter on top of the strawberries to cover them. Let cook for about 3 min. or until fluffy and golden brown.

Flip and cook pancake on other side for 3 more minutes.

Repeat with the rest of the batter.

Serve with maple syrup.

I have used a combination of whole wheat flour and all-purpose flour,  but you can do use just one of them  without a problem. If you are  doing no-oil, substitute it for  unsweetened apple sauce.