Start by making your flax egg. Add Flaxseed Meal (1 tablespoon) to warm Water (1 tablespoon) and mix with a fork. Place in the fridge until you've assembled all the other ingredients.
In a bowl, add the Chickpea Flour (1 cup), Flaxseed Meal (1/4 cup), Slivered Almonds (1/4 cup), Baking Powder (1 1/2 teaspoon), Salt (1 dash), and Ground Cinnamon (1 teaspoon).
In another bowl, mix together Unsweetened Almond Milk (1 cup), Maple Syrup (2 tablespoon), and Vanilla Extract (1 teaspoon).
Add the flax egg to the dry mixture, and then add the rest of the wet mixture to the dry mixture and stir until everything is incorporated. Add the Fresh Strawberry (3/4 cup) and Fresh Raspberries (1 cup) the batter and mix gently just until they're mixed in.
In a slightly greased frying pan, skillet, or griddle. Place one scoop of patter into the pan over medium heat. Cook until the batter starts to bubble, then flip the pancake over for a few minutes until it's fully cooked.
Top with more sliced fruit and maple syrup. Eat immediately and enjoy!