Mix together the 1 cup flour, 1 tbsp baking powder and 1/4 tsp of sea salt first in a large mixing bowl.
Next, pour in the non-dairy milk, maple syrup, apple cider vinegar, and vanilla extract. Mix well until all the little flour bumps are gone (I like to use a whisk!). Add in the cinnamon now if using.
Heat skillet to medium-high heat and add in 1/2 tbsp of vegan butter (I love to use the vegan block brand). Do not add the pancake batter until the skillet is nice and hot.
Bring the heat down just a tad bit and then scoop out 1/4 cup of the batter and pour into the skillet. Let heat until bubbles appear in the middle of the pancake and flip. Cook on the other side until a light golden brown. Repeat until all the batter has been used up!
Serve with berries, slice bananas, maple syrup, or whatever else you wish! You can absolutely fold in berries and bananas as well. I will be posting a recipe for this very soon.