Make your flax egg and set aside to allow it to thicken up.
In a large bowl, whisk together flours, brown sugar, baking soda, baking powder and salt. Add in the non-dairy milk, vanilla, apple cider vinegar, coconut oil and flax egg. Mix everything well, but do not over-mix.
Warm your pan over medium heat for about 5 minutes. Spray with olive oil and scoop ¼ cup of the pancake mix (per pancake) onto the hot pan. Cook for about 2 minutes or until bubbles start to form, then flip and cook for another 1-2 minutes, until cooked through.
Repeat until all batter is gone. Serve with fruit, maple syrup, coconut whipped cream, or whatever else your heart desires!
Notes
*Use something other than almond milk to make these pancakes nut-free (soy, rice, etc.).
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/worlds-best-vegan-pancakes/