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 oil, 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.



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 make's these pancakes fluffy. Top with blueberries.
7. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow pancakes to cool for five minutes before cutting into 16 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 for one square: