Make the vegan buttermilk and vegan flax egg. *For the vegan buttermilk, combine the apple cider vinegar with the dairy free milk. Let this sit for 10 minutes. It will curdle a bit and resemble buttermilk. *For the flax egg, stir together the water and ground flax seed. Let sit for 10 minutes until it becomes gelatinous.
When those are ready, add the flax egg, buttermilk, vanilla and melted coconut oil. Whisk together.
In a separate bowl, add the dry ingredients - flour, baking powder, salt, and vegan cane sugar. Whisk together.
In 3 parts, add the dry ingredients to the wet ingredients. Fold this in just until combined. DO NOT OVERMIX.
Let your batter sit for 5 minutes. Doing this helps it get airy and puffy.
Over medium low heat, pour 1/2 cup pancake batter and cook for 2 1/2-3 1/2 minutes. Once there are a lot of bubbles or the other side is a golden brown, flip and then cook for another 1-2 minutes.
Remove from heat and repeat until no batter remains.
Top with syrup, fresh fruit, chocolate sauce and more.