Dairy-Free Oatmeal Pancakes

These are our go-to favorite pancakes!  They do require soaking the oats so plan ahead if you make them.  We make them in huge batches for Addie to eat at daycare since most of their breakfast options contain dairy.  I love eating them with mixed berries over the top.  They don't have to be dairy-free so feel free to substitute regular buttermilk if that's your style.  These are an adaption of a recipe found on Houndstooth Gourmet (which unfortunately, is now offline).

INGREDIENTS
2 c unsweetened coconut milk (or almond, flax, soy, etc. milk)
4 tbsp apple cider vinegar or lemon juice
2 c oats (old-fashioned or quick cooking... haven't tried steel cut)
2 large eggs
1 tbsp honey
2 tbsp vegetable oil
1 tsp vanilla
1/2 c flour
1/2 c ground flax (this is my addition, I am a flax addict)
1/2 tsp cinnamon
2 tbsp sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

DIRECTIONS

1. Make "buttermilk" by combining coconut milk and vinegar or lemon juice.  Let sit for 15 minutes.
2. Mix buttermilk and oats together in a non-reactive bowl.  Cover and refrigerate at least two hours or preferably overnight.  Our best pancakes have been when we let them soak for 24 hours.  
3. Add eggs, honey, oil, and vanilla; stir to combine. 
4. Add the remaining ingredients and mix together.  
5. Let batter sit for another 10 minutes, just because.  
6. Lightly oil a non-stick pan or griddle.  Pour batter in 1/2 c increments.  Watch for the tops to bubble.  Turn pancakes and cook until golden on the second side.  
7. Serve with your favorite pancake toppings.