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Combine the soy milk and apple cider vinegar and stir. Set aside and allow to rest for 5 minutes to curdle and create vegan buttermilk.
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Combine 2 Tablespoons ground flaxseed with 5 Tablespoons water and stir. Set aside and allow to rest for 5 minutes to create flax eggs. It will be a gel-like consistency when it’s ready.
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In a large bowl, whisk together pancake mix, ground cloves, ground cinnamon, ground ginger, ground nutmeg, and dark brown sugar.
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Add in the curdled soy milk, flax eggs, melted vegan butter, and molasses. Stir to combine.
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Grease and heat a large skillet over medium-high heat.
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Add the batter to the hot greased skillet 1/4 cup at a time.
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Cook until little bubbles appear around the edge of the pancake and one or two bubbles appear in the middle of the pancake.
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Flip and cook for roughly two more minutes, or until cooked all the way through.
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Serve immediately with your favorite toppings.