Spoon the cherry pie filling into a 10 or 12-ounce mug.
Stir the lemon juice into the cherry pie filling.
In a small bowl, stir together the gluten-free pancake mix, vanilla, and plant-based milk. Optionally, add a tablespoon of melted vegan butter to these ingredients and mix. Stir with a spoon or fork until well incorporated.
Sprinkle the brown sugar and oats on top and then microwave on high for 1-2 minutes. Start with 1 minute and then microwave in 30-second increments until the pancake mix has reached the desired firmness.
Serve plain or with vegan whip cream or ice cream!