In a medium bowl or batter bowl, whisk together the flour, baking powder and salt. Set aside.

In a small bowl, melt the coconut oil in the microwave for about 30 seconds. Pour the soy milk into the coconut oil while continuously whisking. Add the maple and the vanilla and whisk to combine.

Pour the milk mixture into the flour mixture and mix until smooth.

Heat a skillet over medium heat or heat a nonstick pancake griddle. Coat the skillet or griddle with coconut oil and pour 1/4 cup of batter onto the pan. Cook until the tops begin to bubble and the sides just begin to set, then flip and cook the other side just until golden.

Serve with additional pure maple syrup or jam and some fresh fruit.