Step 1

Create the flax “eggs” by combining the flax with 5 tablespoons of water in a small bowl and mix well. Add the apple cider vinegar to the soy mil and swirl to curdle and form vegan “buttermilk”; let both mixtures sit for at least 5 minutes.

Step 2

In the meantime, whisk the oat flour, brown rice flour, baking powder, salt, and 1 teaspoon of cinnamon together in a large bowl. Form a well in the center of the bowl.

Step 3

in a separate bowl combine the flax, milk, 2 tablespoons of maple syrup, and vanilla together. Add this to the center of the dry ingredients, then mix well. The batter should look slightly runny, but will thicken in a few minutes. If your batter is too thick, add additional milk in 1 tablespoon increments.

Step 4

Mix the almond butter with 2 tablespoons of maple syrup, 2 teaspoons of cinnamon, and a small pinch of salt until a thick paste forms. Scoop this into a piping bag (or ziploc w/ the corner cut) and set aside.

Step 5

warm a large pan or skillet over medium heat and grease with cooking spray or oil/butter of your choice. Pour about 1/3 of the batter onto the skillet to form each pancake. Once the edges have set, carefully pipe a cinnamon “swirl” over each pancake. Cook for 2-3 minutes total on this side, then flip the pancake and cook for an additional 2-3 minutes. Carefully remove the pancake from the pan (so as not to damage the swirl), and transfer to a cooling rack or baking tray, swirl side up. Repeat with the remaining batter; this recipe should make around 12 pancakes in total.

Step 6

serve the pancakes with a maple syrup or icing sugar, then serve warm. Store any leftovers in the fridge for up to 5 days, or in the freezer for up to 1 month.