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.