Create a dry mix by adding flour, salt, Follow Your Heart Vegan Egg, cocoa powder, and baking powder to a large bowl and whisking until well combined.
In a smaller bowl, create a wet mixture by adding agave nectar, apple cider vinegar and almond milk and stirring until well combined. The mixture my curdle due to the apple cider vinegar reacting to the almond milk. This is ok.
Add the wet mixture to the dry mixture and whisk for 1-2 minutes until a mostly smooth batter forms.
Heat a skillet or griddle to medium high and coat with an even layer of cooking oil spray or vegan butter. Ladle approximately ⅓ cup portions of batter onto the cooking surface. Evenly sprinkle crushed cookies on the surface of each pancake. Allow to cook until bubbles appear on the surface of the pancake and it begins to appear dry around the edges. Reduce heat to medium and flip pancakes, cooking for an additional 2-3 minutes. Remove from heat and set aside.