Preheat griddle to 250°F
If using non-stick skillet, heat the skillet on medium heat while making batter
Combine all wet ingredients first. 1 cup of vegan buttermilk= 1 TBSP fresh squeezed lemon juice or apple cider vinegar plus remainder of one cup fill with soy milk or plant-based milk of choice.
Add in dry ingredients and mix with spoon. Finish by whisking for a smooth batter.
Using a ¼ measuring cup, pour batter onto griddle, forming three circular pancakes.
Once a significant amount of air bubbles forms into batter, flip. This is usually at the 2-3 minutes mark.
Flip using a large wide spatula and cook other side for another 2-3 minutes.
Pour on the maple syrup and serve immediately. Enjoy!