In a medium bowl, add the non-dairy milk, vinegar and vanilla together. Set aside for 10 minutes.
To a separate large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
After milk mixture has sat for 10 minutes, add in the coconut cream and oil. Whisk together well.
Add the wet ingredients to the dry ingredients, then whisk together, scrapping down the sides If needed. DO NOT OVERMIX! Let mixture sit for at least 5 minutes before pouring.
Grease a 18x13 baking sheet for a thinner but more mass pancake or a 13x9 for a smaller but fluffy sheet pancake.
Pour all of your batter and spread evenly. In a small bowl, combine the brown sugar and cinnamon together. Spoonful small amounts across the top of your batter. Use a knife or toothpick to make swirls in the batter.
Place into the oven and bake for 12-15 minutes.
*See post for ideas, tricks, and more information!