Combine the lemon juice and vanilla soymilk in a medium bowl and let it sit for a few minutes to curdle into “buttermilk.

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In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the oil and egg replacer to the “buttermilk” mixture and whisk until smooth.

Make a well in the center of the dry ingredients and pour in the wet mixture.

Stir gently until just combined; some lumps are okay.

Heat a nonstick skillet or frying pan over medium-high heat.

Lightly coat with nonstick spray if needed.

Pour about 50 g (¼ cup) of batter onto the skillet and cook until the edges lift and bubbles form on the surface.

Flip and cook the other side for 1-2 minutes until golden brown.

Repeat with the remaining batter.

Serve warm with nondairy butter and pure maple syrup.