Combine almond milk and apple cider vinegar in a medium mixing bowl.
Add oats to a food processor and process for 20 seconds.
Add baking powder, cacao and flax to food processor and pulse 2-3 times to combine.
Add oats mixture, mashed banana and cacao nibs to milk and vinegar mixture and stir to combine, avoid over-stirring. Let mixture sit for 5 minutes.
Heat a non-stick skillet over medium-low heat and lightly rub with oil to prevent sticking.
Once heated, scoop batter onto skillet using a 1/4 cup measuring cup. Since the batter is fairly thick, you may need to use a spoon to push it out into a small circle. Let cook until bubbles form (3-4 minutes), flip and allow other side to cook (2-3 minutes).
Serve with toppings of choice. We recommend a thin layer of peanut butter and sliced fruit.
One batch will make 7, 1/4 cup pancakes. Calories are per pancake.