In a large mixing bowl, combine white whole wheat flour, baking powder, ground cinnamon, and fine sea salt.

Add unsweetened soy milk, Greek yogurt, and vanilla extract to the dry ingredients. Mix until just combined and let it rest.

Preheat your griddle or non-stick skillet over medium heat and grease it with butter or coconut oil.

Pour about a 1/4 cup of batter onto the preheated griddle for each pancake. Cook until bubbles form.

Flip each pancake and cook until golden brown and fully cooked through.

Transfer cooked pancakes to a warm oven or wire rack to keep hot while cooking remaining batter. Serve warm with your favorite toppings.