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1. Heat the butter in a small saucepan over medium-low heat. When the butter is melted, add the rest of the sweet lime curd ingredients and whisk until well incorporated. Keep stirring the mixture until the curd is thick enough to coat the back of a spoon. You don't want the curd to boil. Turn off the heat and let the sweet lime curd cool.
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2. In a small bowl, stir the soy milk and apple cider vinegar, and set it aside for 5 to 10 minutes. The soy milk will curdle, but that's what we want.
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3. In a medium bowl, whisk the dry ingredients for the pancakes together (flour through salt). Add the egg, coconut oil, and soy milk mixture into the dry ingredients. Stir everything until the dry ingredients are just incorporated. Visible lumps are okay!
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4. Heat a skillet or a pan over medium-low heat. You want to cook the pancakes on low heat or else they will burn quickly. Spray the heated pan with cooking spray.
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5. Scoop batter into the skillet using your preferred size scoop, and spread the batter to 4 to 5-inch circles. Let the batter cook until some of the bubbles that form on the pancakes have popped. Flip them over and cook for another minute. Remove the cooked pancakes to a plate. Repeat for the rest of the batter. You should have about 8 pancakes total.
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6. Serve pancakes with a bit of the sweet lime curd and sliced strawberries. The sweet lime curd will be runny. If you want a stiffer curd, make it a day ahead.
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7. You'll have a lot of sweet lime curd left, so pour it in a jar and wait until it cools before refrigerating. The curd can stay in the fridge for up to a week or in the freezer for a few months.
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Sweet lime curd recipe adapted from Hungry Girl Por Vida.
