Preheat a pancake griddle to 375F.
In a small bowl combine soy milk and apple cider vinegar. Whisk together and set aside to let curdle. Once soy milk is curdled, whisk in melted coconut oil, maple syrup, and vanilla extract.
In a separate bowl stir together the flour, baking powder, and salt. Add the wet ingredients to the dry and whisk together until most of the lumps are gone.
Spray pancake griddle with cooking spray. With an ice cream scoop or 1/4 measuring cup, pour batter on the griddle. It should spread into about a 5" circle. Top with 8-10 blueberries and repeat until the griddle is filled.
When pancakes begin to bubble on the top (3-4 minutes), gently flip it over and bake on the other side until the pancake has risen to about double the height.
Remove pancakes and respray griddle before panfrying the 2nd batch. Repeat until all the batter is gone. Serve with maple syrup and fruit of choice.