1. Combine the coconut milk and apple cider vinegar together and set aside. If making version #2, stir in coconut yogurt as well. 2. Add pastry flour, potato starch, sugar, baking powder, nutritional yeast and black salt to a bowl and whisk to combine. Make a well in the middle of the dry ingredients and pour in the ‘buttermilk’ and vanilla. Gently stir together until JUST combined. It’s okay if you still see some lumps of flour DO NOT over mix. Heat a large, deep pan over medium heat. 3. In another bowl, use a hand held electric mixer and whip up the aquafaba. Add in the cream of tartar and whisk until foamy. Gently fold in the aquafaba using a spatula (skip this step if making version #2). 4. Lower heat the low. Spray your pan or place a piece of parchment paper onto the pan. Place the ring molds onto the pan and then spoon in the batter about 70% of the way. Fluffy Pancakes (3 cm height): the batter will be enough for about 4. Cover the pan and let them cook for 9-12 minutes. 5. Extra Fluffy Pancakes (5 cm height): the batter will be enough for 2. Cover the pan with a lid and let them cook for 14-17. 6. To tell when it’s ready to cook, the batter should have rose, the sides should look cooked and the top should not look like wet batter. Carefully use a spatula to flip the pancakes. Cover the pan and let them cook again until cooked through. Fluffy Pancakes (3 cm height): 5-8 minutes 7. Extra Fluffy Pancakes (5 cm height): 10-15 minutes 8. To test doneness, insert a toothpick in the middle of one of the pancakes. It should come out clean or with a few cooked crumbs. 9. Once cooked, turn off and remove from heat. Transfer the pancakes onto a plate and remove the ring mold and parchment paper. If you find the pancake stuck to the ring mold, use a thin knife and carefully run it around the ring mold to remove the pancake. 10. Serve with vegan butter, fruits, coconut whip cream and maple syrup and devour!!