Add the lemon juice to 1/3 cup water. Add the almond milk, water, oil, cinnamon, vanilla to the dry pancake mix. Mix until just combined and let sit for 2 minutes. If the mixture feels too thick (it is thicker than plain flour pancake mix), then add a tablespoon more water.

Heat the pan on medium heat. Grease with a little oil. Once the pan is hot, pour ladle full (1/4 cup) of the pancake batter for each pancake. Spread the batter a bit with the ladle if needed. Cover the pan for 2 minutes. Remove cover and continue for another 2 or so minutes until the top is bubbly. Flip and cook for another 2-3 minutes. Reduce head a bit to low-medium while cooking if the pan gets too hot. Or use your favorite pancake mix recipe, and adjust liquid accordingly.