Preheat the oven to 425ºF (220ºC) and line a large baking sheet with parchment paper.
Combine the almond milk and apple cider vinegar in a mixing bowl and stir well. Allow the milk to sit for about five minutes to sour.
Whisk in the eggs, maple syrup, and vanilla extract into the soured milk until combined.
Whisk in the oat flour, baking powder, and cinnamon, and when almost combined stir in the coconut oil. Continue to stir until the batter is smooth.
Transfer the batter to the prepared baking sheet and spread into an even layer. Top the batter with the strawberry slices. Bake for 13 to 15 minutes or until the pancake is spongy to the touch and a toothpick inserted into the middle comes out clean.
Allow the pancake to cool slightly then cut into squares and enjoy!
Leftovers - Refrigerate in an airtight container for up to three days. Reheat in a dry pan until warmed through.
Serving Size - One serving is approximately two 4-inch squares.
Additional Toppings - Maple syrup, nut butter, and/or more fresh fruit.
No Strawberries - Use blueberries, raspberries, or banana slices instead.
No Apple Cider Vinegar - Use lemon juice instead.
No Maple Syrup - Use honey or another liquid sweetener instead.
Baking Sheet - This recipe was created and tested using an 18x13 baking sheet.
Kid-Friendly - Cut pancakes into strips or use a cookie cutter to cut into fun shapes.