Gluten Free Vegan Protein Pancakes

1/2 cup of gluten-free flour (I use Bob's Red Mill - Gluten Free "Sweet" White Sorghum Flouror Bob's Red Mill Organic Buckwheat Flour)
1/2 cup of Vanilla Pea Protein Powder (I use Pure Vegan Pea Protein Dietary Supplement - Vanilla )
1/2 teaspoon gluten-free Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon of salt
1 cup of Milk Alternative (I prefer soy, but this works with Almond and Coconut as well)
1 Tablespoon of Apple Cider Vinegar ( I like Bragg's Apple Cidar Vinegar)
1/4 cup of Ground Flax Seed
2 Tablespoons of Agave ( I like Agave In The Raw )
2 teaspoons of Coconut Oil

Sift all dry ingredients into a mixing bowl. Place milk into a separate bowl and add apple cider vinegar. Whisk the wet ingredients and leave for a minute. This makes a non dairy buttermilk. Proceed mix all the wet ingredients into the milk mixture, and then add that to the dry ingredients. Mix until non lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.