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In a large mixing bowl combine all the dry ingredients: flour, flax seed meal, sugar, baking powder, and salt.
Using a pastry knife (or two knives held together), cut the shortening into the flour mixture. You want to end up with the largest pieces of shortening being about pea size.
Pour in your plant-based milk (and vanilla extract if using) and mix until just combined. Do not over-mix.
Heat a non-stick skillet on medium-high heat. The pan is hot enough when you drop a bit of water on it and it sizzles right off.
Pour about ⅓ cup of batter on to the center of the pan. Let it spread out on its own.
Cook until the edges of the pancakes start to look dry and a few bubbles form in the middle. Flip the pancake over with a spatula and let cook for a half minute or until the bottom is golden and sides look completely dry. Repeat with the rest of the batter.