1. In a medium bowl, mix coconut milk and apple cider vinegar. Set aside 5 minutes. 
2. Meanwhile, combine dry ingredients in a large bowl. 
3. Add vanilla, maple syrup, and melted coconut oil to coconut milk and mix. 
4. Incorporate wet and dry ingredients. The batter may be thicker than regular pancake mixes, but that's normal. (If it seems much too thick, add 1 to 2 tbsp coconut or other nut milk to thin it out.) 
5. Heat a nonstick frying pan and add a bit of vegetable oil, ideally basting with a pastry brush. Pour ¼ cup or so of pancake batter and cook 3 minutes or until bubbles start appearing. Flip pancake and cook 2 minutes more. Set aside in a plate and repeat with remaining pancake batter.

Serve with our fabulous organic pistachio butter.