For the drizzle: Place black sesame seeds in a food processor equipped with an s-blade. Process seeds for 4 to 5 minutes, or until a paste. Scrape the sides down then add water, maple syrup, and salt, processing again for 30 seconds to 1 minute. Transfer to a bowl and set aside to thicken while you make the pancakes.
For the pancakes: In a small bowl, stir non-dairy milk and apple cider vinegar together and set aside to curdle for 5 minutes, making vegan buttermilk. In a large mixing bowl, sift flours, baking powder, baking soda and salt together. Add sugar, oil, and vanilla into the "buttermilk"; then pour wet mixture into dry mixture. Whisk together until combined but still a little lumpy, do not over mix.
Line a hot griddle, or large pan over medium heat, with a thin coating of high-heat cooking oil. Using a 1/4-cup measuring cup, scoop batter onto hot griddle, keeping at least an inch between pancakes. You may need to spread the batter out a bit, into a circle shape.
Cook for 2-3 minutes, or until there are no new bubbles and the edges start to brown lightly, then carefully flip pancakes. Cook for another 2 minutes, and place pancakes on plates. Repeat until the rest of the batter is used up.
After pancakes are done cooking, stack 'em and drizzle the sauce all over! Then top with vegan whipped cream and pomegranate seeds, serve warm, and enjoy.