Preheat oven to approximately 175°-200°F.NOTE: You are going to place the pancakes that are cooked in the oven to keep them warm while you are preparing the remaining batter. Turn on the pancake griddle and preheat on a medium to medium high setting.
In a small dish, measure out the flax seed and add 6 tbsp of filtered water. Stir to combine, and then set aside to thicken.
In a small dish, measure out the vegan butter and melt either in the microwave or on the stove with the setting on low, being careful not to burn the butter. Set aside
In a large mixing bowl, measure out the flour, baking soda, and salt. Whisk to combine, and then set aside.
In a medium mixing bowl, measure out the milk, lemon juice, maple syrup, flax eggs, and vanilla. Stir to combine.
Add the sourdough starter to the milk mixture and combine completely.
Pour the wet ingredients into the large bowl with the dry ingredients. Stir to combine thoroughly.NOTE: It may be necessary to add a bit more milk to your pancake batter to give it a smooth consistency. If this is the case, then add the milk 1 tbsp at a time to ensure it is not too runny. Using a 1/4 or 1/3 measuring cup, pour the pancake batter onto the griddle making small pancakes roughly 3" in diameter.
Allow the pancakes to cook and get bubbly. Once golden underneath, flip the pancakes and cook on the other side.
Let the pancakes cook thoroughly on the second side before placing them on a serving plate and putting them in the oven to keep warm.
Once all of the pancakes are cooked, turn off the griddle, serve and ENJOY!
