Vegan Protein Pancakes

In a small mixing bowl whisk together the almond milk and apple cider vinegar. Set aside for 5 minutes.
Add all ingredients into a high speed food processor and blend until smooth. Allow the batter to sit for 10 minutes before using.
Heat a skillet over a medium heat and lightly spray with olive oil.
When hot, add ¼ cup of batter to the skillet and cook until bubbles begin to appear.
Turn the pancake over and continue to cook for a further 3-4 minutes or until cooked through.
Repeat with remaining batter.
Serve topped with coconut yogurt, crushed walnuts, sliced bananas and a drizzle of maple syrup.