The best vegan pancakes for a lazy weekend, breakfast in bed type of morning.
Preheat oven to 200 degrees. Place baking sheet on middle rack in the oven.
Combine the flour, sugar, baking powder, baking soda, ground flaxseed and salt in a medium sized bowl with a whisk. Make a well in the center with a spoon and set aside.
Combine the oat milk, melted coconut oil and lemon juice in a small bowl with a whisk.
Pour the wet ingredients into the well of the dry ingredients. Whisk to combine until moist and slightly lumpy. Be careful not to over-mix!
Heat remaining 1-2 tsp coconut oil in a skillet (preferably non-stick) over medium heat.
Scoop 1/4 c portions of batter into the skillet and cook until you see the edges set (when the bubbles on the surface begin to pop). Approximately 2-3 minutes.
Flip and cook for an additional 1-3 minutes on the other side.
Transfer to the baking sheet in the oven and tent with aluminum foil to keep warm until serving or serve immediately!