In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, salt, egg replacer and powdered beets,. Mix well.
Combine almond milk and vinegar; set aside for 5 minutes.
Stir in oil and vanilla extract and mix well.
Add the wet ingredients along with ½cup of water to dry ingredients and mix until just combined. If the batter looks too thick, add the remaining water to adjust the consistency.
Heat a griddle on medium heat. Spray lightly with cooking spray. Pour about ¼ cup of batter on the griddle per pancake and cook till bubbles start to form on the surface, about 1~2 minutes. Gently flip and cook for another 1 minute.
Remove and keep the pancakes warm. Repeat with the remaining batter. Serve with berries, coconut whipped cream and vegan chocolate syrup.