Yes, I know it seems unlikely, but I think I finally figured out the perfect gluten-free vegan pancake recipe. I have adapted and created this recipe from other non-gluten-free and/or non-vegan recipes and added my own flair. Feel free to substitute whatever ingredients you have with something you like more, but the basic formula works. Two important things to remember: 1) The lemon in the "milk" creates kind of a buttermilk effect, which is what makes the pancakes fluffy. The longer you let it sit, the fluffier your pancakes 2) Let the batter sit after you mix it together. I was shocked to see the batter fizz and rise. I started making pancakes right away, and though they tasted good, they were a bit runny and difficult to flip. The texture wasn't the best either. After a few minutes, however, the batter settled, and I had amazingly fluffy and easy-to-flip pancakes! This is a large batch. Feel free to half it (for those of you who don't know, half of a 1/4 cup ...