Make the vegan buttermilk and vegan flax egg. *For the vegan buttermilk, combine the apple cider vinegar with the dairy free milk. Let this sit for 10-15 minutes. It will curdle a bit and resemble buttermilk. *For the flax egg, stir together the water and ground flax seed. Let sit for 10 minutes until it becomes gelatinous.

When those are ready, add the flax egg, buttermilk, and melted coconut oil. Whisk together until frothy. *Best to use a hand mixer with a whisk attachment, but if you don't have that whisk by hand.

In a separate bowl, add the dry ingredients - flour, cornstarch, baking powder, salt, nutmeg, and vegan cane sugar. Whisk together.

Sift the dry ingredients to the wet ingredients. Fold this in just until combined. DO NOT OVERMIX.

Let your batter sit for 5 minutes. Doing this helps it get airy and puffy.

Over low heat, pour pancake batter into a 1" high biscuit cutter about ½ way full. *You could also use cookie cutter if high enough.

Cook for 4 ½-6 minutes depending on the width of your biscuit cutter. Once you see a lot of bubbles or the other side is a golden brown, flip and then cook for another 3-4 minutes.

Optional: When you flip them, you and carefully add a few chocolate chips and push them down into the batter.

Remove from heat and repeat until no batter remains.

Top with syrup, fresh fruit, chocolate sauce and more.