In a medium-size bowl, combine the dry ingredients and give them a stir.
Create a well in the middle of the dry ingredients. Pour the almond milk, lemon juice, water, vanilla, and melted vegan butter into the dry mixture and stir until just combined. A few lumps are fine.
Place a skillet on the stove and raise the heat to medium or medium-high. Add some coconut oil to the skillet and spread it around the pan.
When the skillet is hot enough, pour about 1/4 cup of pancake batter in a circle. Use the bottom of the measuring cup to even out your circular pancakes. Let the pancakes cook until bubbles form on the top-side batter. That is a sign that your pancakes are ready to be flipped. Turn them over carefully and cook the other side for another minute or two until they’re done.
Place finished pancakes on a baking sheet and keep that in a slightly warmed oven while you finish the rest of the pancakes.
Top with vegan butter, maple syrup, and/or Blueberry Sauce (see link for recipe)
This recipe creates a thick batter, resulting in thicker, fluffier pancakes! If you want thinner, spongier pancakes, add 1/4 cup water to the batter.