In a small bowl or liquid measuring cup mix together the soy milk and lemon juice to make "buttermilk". Stir and let sit for 10 minutes before using. It will thicken and may clump- it's supposed to do this. In a small bowl, mix together the flaxseed and water to make a flax egg. Let rest for 5 minutes before using.
In a medium mixing bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking powder, salt, cinnamon.
Combine the buttermilk mixture, melted butter and flaxseed egg together (I usually mix it together in the bowl that I made the buttermilk in). Whisk together.
Pour the wet ingredients into the bowl of dry ingredients. Whisk gently until just combined. Some lumps may remain, that's okay.
Heat a large skillet over medium-low heat. Lightly coat with non-stick spray. Use a ⅓ cup measure to measure out pancakes.
Flip when bubbles rise and pop on the pancakes, about 2-3 minutes. They are ready when golden brown on each side. Enjoy with a drizzle of maple syrup and additional cinnamon.
Video
Notes
Soy milk: You can use almond or coconut milk instead.
Flour: For most consistent measuring, spoon flour into the measuring cup until overflowing. Wipe off excess with the back of a knife.
Butter: You can use melted coconut oil, olive oil or canola oil in place of vegan butter. Vegan butter makes the pancakes richer but oil will yield a similar result.
Storage and reheating: Keep refrigerated in a closed container for 3-4 days. Reheat in a skillet over low heat, flipping as needed for even reheating.
Freezing instructions: Place cooked pancakes in a freeze safe container. Place layers of wax paper between pancakes to prevent sticking.