In a small bowl, combine the flaxseed meal with water, stirring gently. Let it sit for 10 minutes until it thickens and resembles an egg-like consistency.

In another bowl, mix the plant milk and apple cider vinegar. Allow this mixture to rest for 5 minutes.

Place the almond butter in the microwave in 15-second intervals, stirring in between, until it’s warm and pourable.

In a large mixing bowl, whisk together the oat flour, gluten-free flour, cocoa powder, baking soda, baking powder, and sea salt until fully combined.

Add the flax egg, vegan buttermilk, maple sugar, vanilla extract, and warm almond butter to the dry ingredients. Mix until smooth.

Allow the pancake batter to rest for a few minutes.

Heat a non-stick skillet over medium heat. Pour about ¼ cup of the batter onto the skillet.

Cook until the edges start to firm up, then gently flip the pancake. Cook until golden brown, about 1-2 minutes.

Transfer the cooked pancakes to a baking sheet and keep them warm in a 200°F oven.

In a small bowl, blend maple sugar with cornstarch for a light dusting.