Mix the hemp milk and apple cider vinegar and set aside. Mix the water and flaxseed and set aside. Let both mixtures stand for at least 5 to 10 min.
After the stand time, combine the hemp milk mixture and the flaxseed mixture in a mixing bowl along with melted vegan butter.
In a separate large bowl combine all dry ingredients and whisk to combine. Mix wet with dry and fold gently into one another. Do not overmix at this stage, some lumps are ok. Optionally let this batter sit out for at least 20 min. for the baking powder to activate more and yield a fluffier pancake.
Lightly oil a cookie mold and place in pan along with enough batter to just fill the mold. Let cook for about 3 to 4 min. on one side with the pan covered. Flip and cook another 2 to 3 min. or until done. Repeat with remaining batter, serve with desired toppings and enjoy.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.