Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let sit five minutes or until it becomes gel-like.

Put 1 cup gluten-free flour, 2 ½ teaspoons of baking powder, 2 teaspoons of cinnamon, and ¼ teaspoon of salt in a bowl and mix well.

In a separate bowl, combine your wet ingredients: ¼ cup applesauce, 1 ¼  cup coconut milk, and 1 teaspoon vanilla

Pour the wet ingredients into the dry ingredient bowl and whisk until combined. Let sit 5 minutes. If batter is too thick, add a little more coconut milk.

Heat up olive oil in a skillet. Once the oil is hot, pour in ¼ cup of batter for each pancake. Cook for 1 minute or until bubbly, then flip with a spatula and cook the other side.

Serve pancakes with real maple syrup and uncured bacon.