Blend plant milk, aquafaba, melted vegan butter, maple syrup, salt and vanilla in blender for one minute.
Add flour and blend for 5 – 10 seconds until well blended. Scrape down flour if needed and blend again.
Brush a non-stick skillet with vegan butter. Heat skillet to 350 degrees. A drop of water should dance around the skillet. If it evaporates on contact, the pan is too hot. Turn down the heat and try again in a few minutes.
Pour 1/2 cup of mix in pan, pour in center, rotate pan around until evenly distributed.
The edges will brown and start to curl after 2 – 3 minutes. Flip when side is golden brown.
Serve with real maple syrup or desired toppings. I love a wedge of lemon juice with the maple syrup.
I've tried egg substitutes and have found that aquafaba (the bean broth from chickpeas) works incredibly well. America's Test Kitchen has a great article on how to use it. I keep some in the freezer and defrost it whenever I need it.