Mix the soy milk and apple cider vinegar in a large measuring cup and let it sit for about 5 minutes.

Whisk together cinnamon, brown sugar, almond butter, and maple syrup in a bowl until smooth, then transfer into a sandwich bag.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.

Add melted vegan butter, yogurt, and the prepared buttermilk mixture to the dry ingredients and fold gently until just combined.

Preheat your non-stick griddle over medium heat, scoop batter onto the griddle, and pipe cinnamon swirl mixture on top.

Cook pancakes for 2-3 minutes until golden brown, then flip and cook the other side.

Serve warm with maple syrup or vegan cream cheese glaze.