Mix apple cider vinegar with almond milk and set aside for 5-10 minutes.
Mix flour, baking soda, baking powder, sugar, and salt in a mixing bowl.
Make a hole in the middle, and add apple sauce, melted coconut oil (if desired), and almond milk/ACV mixture.
Stir together with spoon until smooth and fold in raisins.
Heat a non-stick pan on medium heat and use a small amount of oil to coat.
Pour batter into pan, turn down heat slightly and let pancake rise.
Once the bottom is golden brown, use a spatula and break it into pieces. Cook until all pieces are evenly golden brown.
Sprinkle with icing and serve immediately with canned apricots or apple sauce.