In a small bowl, combine the ground flax with 3 tbsp. warm water, whisk, and set aside.

Heat the coconut oil over low heat for a minute or two, until melted, and remove from heat. Set aside.

In a mixing bowl, combine the flour, baking powder, and salt.

Heat your pans now: I use 2 large frying pans with a slab of vegan butter on each, and put them over medium heat.

Then slowly add the almond milk, vanilla, lemon juice, flax, and then coconut oil, to the flour mixture, stirring with each addition.

Heat your oven up to about 250 degrees. This is your warming oven for the first 2 pancakes so they don't get cold (assuming you also do not have a huge griddle or stovetop). Pull out a baking pan so you're ready to place the first 2 pancakes in the oven when they're ready.

Now your frying pans are ready to go: take a 1 c. measuring cup and fill it about 3/4 of the way full with the batter. Pour the batter over the hot pans and cook for about 4-5 minutes. You'll know the pancakes are ready to flip when the entire top is covered in air holes. Wait for all of it to show the holes/bumps, and then flip.

Cook the 2nd side about 3-4 minutes, checking to make sure you aren't burning.

Place these first 2 pancakes on the baking pan and put them in the oven to stay warm. Also, another tip, remove the frying pans from the heat while you're prepping them with the new slab of vegan butter. This will help to ensure you don't burn the batter or the butter.

Now continue cooking the next round of pancakes, about 4 minutes on each side.

Plate the cakes and serve immediately with your favorite maple syrup (and maybe a few vegan sausage patties too!).