In a large bowl, whisk together the non-dairy milk and vinegar. Set aside for 10 minutes.
Combine the cranberries, 1/2 cup of orange juice, sugar, and a pinch of salt in a medium saucepan over medium heat. Cover, and bring to a simmer. Cook, stirring occasionally, for 5-7 minutes, until the cranberries have all popped and the sauce has thickened. Reduce heat to very low and cover to keep warm.
Heat a large skillet over medium heat, and spray with cooking spray unless it’s nonstick.
In a medium bowl, combine the flours, baking powder, baking soda, and 1/4 teaspoon of salt. Set aside.
Add the remaining 1/4 cup of orange juice, agave or maple syrup, olive oil, and vanilla extract to the bowl of milk-vinegar mixture. Whisk to combine. Add the dry ingredients to the wet ingredients and whisk until there are no large clumps, but avoid over-mixing.
Use a ladle to pour batter onto the skillet, making pancakes that are about 4 inches across. Cook without flipping for 2-3 minutes until bubbles appear on the surface of the pancakes. Flip, and cook for an additional 1-2 minutes.
Serve the pancakes with the cranberry orange sauce, sprinkled with some orange zest and drizzled with maple syrup.