In a large bowl stir together the coconut oil (or butter), apple sauce, vinegar, maple syrup, and vanilla extract. Beat in the eggs. Don't worry if the melted coconut oil solidifies when combined with cold ingredients; just make sure everything is well mixed together.
Add the oat flour, baking soda, salt, and cocoa powder to the wet ingredients, mixing well to combine. Pour in the milk, mixing again until all the ingredients are well incorporated and well combined. If the batter seems too thick, add a splash more milk to thin it out.
Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat. Once the pan is hot, lightly oil the cooking surface with butter or coconut oil. Ladle or pour ¼ cup batter onto the pan for each pancake, being careful not to overcrowd the pan. Let the pancakes cook until small bubbles form on the tops and the underside is browned, about 3 to 4 minutes.
Once the bottom side has cooked sufficiently, flip and cook for another couple of minutes or so, until golden brown on both sides.
Meanwhile make the Strawberry Syrup by placing the strawberries, lemon juice, and maple syrup in a blender. Blend on high until smooth.
Serve the pancakes immediately or keep warm in a 200-degree oven. Serve with a drizzle of Strawberry Syrup and fresh strawberries if you like.