Start by making your flax egg. Take 2 TB ground flaxseed and mix 4 TB water and stir, set aside. Now make your buttermilk. Mix 1 ½ cups milk with 1 TB vinegar, stir and let sit while you mix the rest of the ingredients.

Take a medium bowl and mix your dry ingredients, make a well in the middle, and add your wet ingredients. Stir until combined; lumps are okay. Let the mixture sit while you heat your skillet.

When your skillet is heated, spray with cooking spray, then add pancakes with a ¼ cup measuring cup. These pancakes don't bubble as well as normal pancakes; you'll want to keep an eye on the bottom, so they don't burn. Flip and cook until done. Repeat with remaining pancakes.

Make your syrup

Melt the vegan butter, sugar, plant milk, and vegan buttermilk (make the same way you did above, adding the vinegar). Stir constantly until the mixture starts to boil and the sugar has dissolved. Remove from the heat and add the baking soda and almond extract. Be careful it bubbles up a bit; stir until nice and foamy. Serve warm on the pancakes.