Measure out 1 cup of almond milk and add 2 tsp of apple cider vinegar. Set aside.
In a medium sized mixing bowl, combine all of the dry ingredients.
Add the melted butter, almond milk mixture and lemon extract to the bowl and whisk to combine. Batter should be mostly smooth.
Let the batter rest for 6-7 minutes- this is important! Don't skip this step!
After about 3 minutes, heat a non-stick pan on the stove over medium heat.
Once the batter has rested, it should appear airy and fluffy when stirred.
Now that the batter is ready, prepare to make the pancakes. Add a dollop of vegan butter to the pan to line the bottom.
Use a ⅓ measuring cup to scoop out the mix and transfer it to the pan.
Once the pancake begins to bubble (refer to photos above), flip the pancake over and allow cooking until lightly browned (1-2 minutes).
Repeat until all batter has been cooked, applying a dollop of vegan butter at the start of cooking each pancake to ensure crispy edges.