MIX dry ingredients together in medium mixing bowl.
MELT coconut oil. (I prefer to use a glass measuring cup in toaster oven at 150F for 5 minutes.)
MAKE "buttermilk" mixture in separate measuring cup.
ADD maple syrup and vanilla to melted coconut oil.
POUR wet ingredients and "buttermilk" mixture into dry ingredients and gently whisk together.
ADD a touch of soy milk, if batter is too thick. (It will get thicker as it sits)
SET aside for 5 minutes while preheating your griddle to 350F OR nonstick skillet at medium heat.
USE a 1/4 cup to scoop pancake mixture onto griddle or skillet.
COOK at 350F on griddle or medium heat on stove for 3 minutes on each side or until golden.
SERVE immediately or cool on rack. Leftovers reheat well or freeze.
Note: If you use sorghum flour instead of brown rice flour, you will need to decrease the milk.