Combine the flax and water, then leave to thicken for 3-5 minutes.

In a separate bowl combine the cassava flour, almond flour, sweetener, protein powder, salt, and baking powder.

Add in the almond butter, almond milk, and vinegar. Mix well to break apart any clumps.

Heat a skillet to medium heat. Add in a tablespoon of oil to prevent sticking (optional).

Pour in the pancake batter using 1/3 cup measurements. Now's the time to add any chocolate chips, berries or favorite toppings.

Cook the pancakes for 5 minutes or until the bottom and sides have set enough to flip. Flip and then cook for another 3-5 minutes.

Serve warm with vegan butter and sugar free syrup.