First we needed to make a few vegan substitutes. For buttermilk, pour 1 tablespoon cider vinegar into a measuring cup. iIll with soy milk to equal 1 cup; let stand for 5 minutes.
Meanwhile, whisk 2 tablespoons ground flaxseed into 6 tablespoons water in a small bowl to make 2 vegan eggs; let stand for 5 minutes.
To prepare the pancakes, Travis measured and combined 1 and 1/4 cups flour, 3 tablespoons sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
In a second bowl, combine the flax eggs, the vegan buttermilk and 1 teaspoon vanilla extract. Add the wet ingredients to the dry ingredients and stir just until combined.
Preheat a skillet for about 2 to 3 minutes over medium-low heat. We placed in the provided moon and star silicone molds. (Note: you could also use cookie cutters). Coat the skillet and molds with cooking spray.
Add about 2 tablespoons batter to each mold – an ice cream scoop worked perfectly for even measuring. Gently spread the batter to the edge of the molds with a spatula and cook for about 3 minutes, until the tops are covered with bubbles.
Remove the molds with tongs. Flip the pancakes and cook for an additional minute.
Drizzle with syrup and serve!
You’ll have enough batter for about 12 pancakes.