In a medium bowl combine the soy milk with the apple cider vinegar - to make vegan buttermilk) and set aside.
In a large mixing bowl whisk together the whole wheat flour, rolled oats, baking powder, sugar and salt. Add the hemp seeds if you are adding them.
When melted add the buttery spread or coconut oil and stir in to the buttermilk before stirring in the vanilla extract.
Add the wet ingredients to the dry and whisk together until just combined. Don't over-whisk, lumps are fine. Overmixing will make tough, rubbery pancakes!
Allow the batter to sit for 5 minutes while heating a non-stick pan or cast iron skillet over medium heat. The pan is ready when you splatter a little water onto the pan surface, the water dances around the pan and evaporates.
Add a tsp of coconut oil or buttery spread to the hot pan and wait until it melts.
Using a large spoon or small ladle add the batter onto the hot skillet. Cook for 2 to 3 minutes or until small bubbles form on the surface of the pancakes and flip. Adjust the heat lower if the pancakes are too dark. Cook on the opposite sides for 1 minute or until golden brown. Repeat with the remaining batter.
Serve the whole wheat vegan pancakes with dairy-free yoghurt, fresh berries and maple syrup.