2tablespoonoil *Plus a little more for cooking the pancakes.
Mix the flax seed with the water and set aside to gel.
Pour the milk into a medium bowl and add the vinegar. Leave for a couple of minutes while you get the dry ingredients ready.
Put the flour, the baking powder, baking soda and salt into a mixing bowl and whisk them together to combine.
Add the vanilla extract, oil and the flax mixture to the milk mixture and whisk well together.
Pour the liquid mixture into the dry ingredients and stir or whisk gently together. Don't over mix. Just enough so that no dry flour is visible.
Heat a pan/griddle over a medium-low heat and add a little oil or vegan butter.
When the pan is hot pour the batter into the pan in rounds, leaving at least an inch of space around each one because they do expand a bit and you also need to be able to get in there easily to flip them when they are ready too. To keep them all the same size use a ladle or a measuring cup. ⅓ of a cup per pancake is a nice amount for a decent sized pancake but you could use ¼ cup to make them smaller.
Leave the pancakes well alone until you start to see lots of small bubbles appearing and popping all over the top, not just on the edges. See my pictures in the post above for what that looks like. When you see popped bubbles all over, flip the pancakes gently.
Cook for another minute or two until the bottoms are golden then remove from the pan. Repeat until all of the batter is used up.