Preheat oven to 200 ° F (93° C) - To keep cooked pancakes warm.
Prepare flax eggs in a small bowl and set aside about 10 minutes. It will thicken up and become gel-like.
In a medium bowl add the soy milk and vinegar. Set aside about 10 minutes. This creates a vegan buttermilk (It's normal to curdle).
In a large mixing bowl, add the flour, cornmeal, baking powder, baking soda, garlic & salt together. Whisk to combine well.
Add the prepared flax eggs, buttermilk, and melted butter to the large bowl and whisk until just combined. Don't overwork the batter. The batter will have some lumps. (the batter should be thick, but if it's too thick, add a small amount of milk and combine)
Now fold the cheese and green onions into the batter.
Heat a large non-stick skillet (or griddle) over medium heat for about 1-2 minutes. When pan is evenly heated, drizzle with oil and spread with a paper towel to coat evenly.
Scoop a ¼ cup of batter into the skillet to form pancake circles (they don't have to be perfectly shaped). *I usually cook four at a time. Cook the pancakes until you notice tiny bubbles/holes form on the top and the edges are somewhat firm (about 1-2 minutes).
Now flip your pancake and cook the other side about 1-2 minutes, until golden brown. Place cooked pancake on a baking sheet in the oven to keep warm.
Repeat until all the batter is gone. Drizzle oil in the pan before placing fresh batter down. (*If the pan gets too hot, it could burn the batter fast. Take the pan off the heat and let it cool for a minute before starting. Make sure to reheat evenly before adding fresh batter).