TO MAKE PANCAKES:

• Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
• In a large bowl, add the flour, cocoa powder, cane sugar, baking powder, cinnamon, and salt together and whisk until well combined.
• Make a small well in the middle of the dry ingredients and add in the milk-ACV mixture, vegan butter, red food coloring and vanilla, stirring gently (using a spatula) until just combined and the batter becomes a very dark red. DO NOT OVER-MIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
• Add 1 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
• Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
• To serve, stack pancakes onto one another and top with whipped cream, pomegranate arils, and lightly drizzle with maple syrup, if desired.
• Bon Appetit!