In a medium bowl, stir together the wholemeal flour, rye flour, soy flour, sugar, baking powder, salt and cinnamon. Make a well in the centre and pour in the vanilla, water and soy milk. Mix until all of the dry ingredients have been absorbed, then stir in the pecans.
Heat a large frypan over medium heat and coat with cooking spray. Pour about 1/3 cup of batter onto the hot surface and spread out to 1/2cm thickness. Cook until bubbles appear on the surface, then flip and brown on the other side. Serve warm.