In a bowl combine the apple cider vinegar with the plant milk and allow it to sit for a few minutes to thicken slightly. Mix in the maple syrup and avocado oil.
In a separate bowl combine the flowers, baking powder and spices.
Pour the liquid mixture over the dry mixture and mix until pancake batter forms.
Line a sheet pan with baking paper and pour out the mixture evenly. Bake for about 20 minutes at 180C or until a toothpick comes out clean.
Slice into squares and serve with vegan cream, berries, pecans and nut butter
Recipe by Talida Voinea at https://talidavoinea.au/vegan-sheet-pan-gingerbread-pancakes/