In a small bowl, combine almond milk with apple cider vinegar or lemon juice. Set aside for 5 minutes until the milk starts to curdle.

In a large bowl, combine flours, ground flaxseed, baking power and sea salt. Stir to combine.

Add the almond milk mixture and maple syrup to the dry ingredients. Whisk gently, being careful not to overmix.

Set the batter aside for a few minutes while you prepare the griddle or pan. The mixture will start to thicken after a few minutes. If the mixture gets too thick, add a little bit of water to the batter.

Heat your pan or griddle over medium high heat. When your pan is hot, oil the pan with coconut oil and pour in your pancake batter. Cook for approximately four minutes, then flip your pancake and cook until the bottom is golden brown, about 2 minutes.

Top with pure maple syrup, coconut butter, jam or fresh fruit.