Start by mixing 1 tablespoon of ground flax with 3 tablespoons of water in a small bowl. Let sit for about 5 minutes to form a gel.

In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar.

In a separate bowl, mix soy milk, lemon juice, melted vegan butter, vanilla extract, and red gel food coloring until well blended.

Pour the wet ingredients into the dry ingredients and stir gently until just combined, avoiding overmixing.

Preheat a skillet and lightly grease with vegan butter. Pour ¼ cup of batter for each pancake and cook until bubbles form, then flip and cook until golden brown.

Blend soaked cashews, soy milk, melted coconut oil, vanilla, and maple syrup until smooth to make the cashew cream.

Stack pancakes on a plate, layer with cashew cream, and top with fresh fruit and optional powdered sugar.