• In a small mixing bowl, whisk milk with lemon juice, oil, vanilla extract, and maple syrup. Set aside 5 minutes while measuring the remaining ingredients.
• In the previous bowl, add all the dry ingredients: flour, baking powder, and salt. Whisk to combine and form a smooth, slightly thick pancake batter.
• Stir in the strawberry pieces.
• Let the batter rest for 5 minutes while heating the skillet.

Cooking the vegan pancakes

• Heat a large pancake griddle or frying pan over medium heat. Add 1 teaspoon of oil and swirl the pan to coat.
• Scoop out 2-3 tablespoons of pancake batter per pancake - don't cook more than 2 pancakes at a time to prevent them from spreading and sticking to each other. Cook on one side until bubbles form on the surface and the edges dry out and look set - it should take 2 or 3 minutes.
• Flip the pancake and cook on the other side for another 2 or 3 minutes until golden brown. Transfer to a cooling rack or plate and repeat these steps until you run out of batter.

Serving Ideas

• Serve with extra strawberries and a drizzle of maple syrup.