Combine all ingredients except for the milk and vinegar or lemon juice in a small mixing bowl. Whisk to combine, then add the milk to reach a medium thickness pancake batter. How much milk you need to add depends heavily on the vegan protein you use.
Once you're happy with the consistency, start preheating your pan without oil.
Add the vinegar or lemon juice to the pancake batter and whisk to combine. The mixture should subtly bubble up and feel aerated under the spoon.
Grease your pan lightly, turn the heat to low medium and add 1-2 tablespoons of batter per pancake. I find it easier to make this batter into 3-5 smaller pancakes as opposed to large ones. Cook for a minute or two until bubbles appear on the surface and the edges of the pancake look browned. Flip and cook on the other side for a minute or so, heat dependent. Adjust the heat as often as necessary.
Repeat with the remaining pancake batter and serve. I like to finish mine with extra maple syrup, some fruit and maybe some vegan yoghurt.