1. Preheat oven to 425°F. Line an 11x17 baking sheet with parchment paper.
2. In a small bowl or four-cup measuring cup, mix the nondairy milk and apple cider vinegar, and set aside to curdle.
3. In a large bowl, mix the flour, protein powder, baking powder, flaxmeal, cinnamon, and salt together.
4. Add the applesauce, maple syrup, and vanilla to the nondairy milk mixture and mix well.
5. Pour the wet ingredients into the large bowl with the dry ingredients and mix until just combined. Add in one chopped apple.



6. Pour the pancake batter onto the parchment-lined baking sheet, using a spatula to spread it evenly. You'll notice that the batter will be puffy — that's the baking powder reacting with the apple cider vinegar, and that's what makes these pancakes fluffy. Top with sliced apples and walnuts.



7. Bake for 15 to 20 minutes, or until a toothpick inserted comes out clean.
8. Allow pancakes to cool for five minutes before cutting into 15 squares. Enjoy with syrup, more fruit, nuts, yogurt, or nut butter. Store leftovers in an airtight container in the fridge for up to five days, or in the freezer for several weeks.

Here's the nutritional information from verywell.com [1] for one square (makes 15):