Stir the milk and apple cider vinegar together in a small bowl and set aside.

In a medium bowl whisk together: organic emmer flour, sugar, baking powder, baking soda and salt.

In a separate medium bowl whisk together: egg, melted butter and milk/apple cider mixture. Pour the wet ingredients into the dry ingredients and whisk until combined.

Brush a large nonstick skillet with butter and heat over medium-low heat.

Add 1/4 cup of the pancake mixture to the pan and cook until bubbles form on the top and the bottom is golden; about 2-3 minutes. Flip and cook until golden on the bottom, about 1-2 more minutes. Repeat.

Serve with whipped cream, strawberries and pure maple syrup.