In a blender, add maple syrup and the almond butter. Blend for a minute until completely smooth.
Set aside and do NOT refrigerate.
Make the egg substitutes, place the chia seeds in a small bowl, add water and mix.
Set aside to gel, about 10 minutes.
In a large bowl combine all of the dry ingredients: all-purpose flour, coconut sugar, baking powder, baking soda and salt. Mix well.
In another medium sized bowl pour in the almondmilk and add the cider vinegar. Stir.
Make a well in the center of the flour mixture.
Pour in the almond milk mixture, vanilla and egg substitutes.
Stir the wet mixture into the dry mix until just incorporated.
Don’t over mix. It will be a bit lumpy.
Add oil to the pan and heat to medium heat. Fry on a griddle or a wide flat pan. I use a flat stainless pan.
Pour 1/4 cup batter right in the center of the pan. You should hear a mild sizzle. Cook until you see lots of little bubbles pop up all over the pancake. They should be pretty dry bubbles too.
Slide your spatula under the pancake and lift up from the pan. Sprinkle a few more drops of oil on the pan so when you flip your pancake there is some fresh hot oil.
Flip and brown on the other side. This won't take long at all.
Set on a baking sheet and after you have about 5 done place the baking sheet in the oven that has been set as low as possible. Not over 200 degrees. This will keep your pancakes hot for serving.