Heat a nonstick sauce pan/skillet over medium flame.
Add cranberries, brown sugar and vanilla extract to the warm pan.
Mix, cover and cook for 4-5 minutes till the cranberries are soft and mash it with a spoon/food masher.
Turn off the flame and let it cool for a while.
In a mixing bowl combine all the dry ingredients.
In another bowl combine soaked flaxseed meal, coconut milk and cranberry mixture. Whipped it nicely.
Pour the liquid ingredients to the dry ingredients and mix well. Let it stand for 2 minutes.
In the meantime heat the griddle or fry pan over medium flame and grease it with cooking spray or oil of your choice.
Pour about 2 tbsp - 1/8 cup of the batter into the pan and shape it round. Let it cook for 2 minutes or until golden brown. The pancake would rise a bit. Flip to the other side and cook again for 2 minutes or until golden brown.
Repeat the same process for all the pancakes.
Top it with vegan whipped cream and drizzle some more maple syrup and enjoy!