In a large bowl, whisk together the whole wheat pastry flour, coconut sugar, baking powder, and salt.
Create a well in the dry ingredients and add in the non-dairy milk, oil, lemon juice, and vanilla extract. Carefully begin whisking just the wet ingredients, bringing them together before you start incorporating the dry ingredients. Mix all ingredients until just combined. Overmixing would kill the fluffiness, and a few lumps are ok.
Lightly oil a non-stick frying pan or griddle and heat to medium heat. When the pan is hot, use a ¼-cup measure to scoop the batter onto the pan. Let cook for a couple of minutes until large bubbles start forming on the surface of the pancakes and the edges appear dry. They should be golden brown on the bottom. Flip and cook for an additional couple of minutes on the other side until golden brown and cooked all the way through.