Add 2 tbs apple cider vinegar to 1 ½ cups soy milk and stir. Set this aside to curdle into "buttermilk."
In a large bowl, whisk together 2 ½ cups finely ground gluten free oat flour, 1 ½ tsp baking powder, ½ tsp baking soda, 2 tbs sugar, ½ tsp cinnamon, and ½ kosher salt.
Mix the soy milk and vanilla extract into the dry ingredients until combined.
Heat 1 tbs coconut oil in a large skillet over medium heat, reserving the rest for more pancakes later on.
When the skillet is fully heated, ladle the pancake batter into the pan. These pancakes cook for longer on each side than you would think! Be patient and cook them for at least 4-5 minutes per side. Otherwise the inside will be gooey and gummy.
Continue frying, using more coconut oil if needed, until you have a lovely platter of pancakes.
Serve with fruit, vegan butter, maple syrup, or your favorite pancake topping!