In a quart sized measuring cup or a small bowl, combine plant milk, vinegar, agave and vanilla. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add melted coconut oil into milk mixture while whisking and quickly add the wet ingredients into the dry ingredients. Whisk until just combined. You know the pancake drill- do not over mix. A few lumps are okay.
Heat a large skillet over medium heat. Grease the pan with a little coconut oil or cooking spray. Using a ¼ cup measure, portion out pancake batter into your pan. Cook as many as you can at a time. Cook until there are small bubbles across the top of your pancake and the bottom side is golden brown, about 3 minutes. Gently flip with a spatula and cook the other side until it is golden brown, about 3 minutes. Remove from the pan and repeat until you are out of batter.