In a bowl combine the all-purpose flour, cinnamon, sugar, baking powder, and salt.
In a separate bowl combine the oat milk and vinegar and let sit for 5 minutes to allow the milk to curdle. You can also add the vanilla, egg, and avocado oil after it sits.
Mix the wet into the dry mixture. Let pancake batter rest for 5 minutes once mixed so the baking powder can fully activate.
Once the batter is ready to cook, heat a skillet with a little avocado oil or butter.
Place 1/3 cup of pancake batter onto the pan and top with toppings or mix-ins if desired.
Gently flip the pancake once it has bubbles and air holes. Cook on the other side until the pancakes are cooked to desired browning.
Serve and enjoy.
Notes
you can use buttermilk if you have it on hand, otherwise, use the buttermilk substitute.
to make these dairy free you can use coconut milk, almond milk, or soy milk, these will all work with the buttermilk substitute method as well.
if you don't want to add maple syrup into the mix you can use your preferred sweetener.
frozen blueberries will work in this recipe, just use the same amount as you would fresh. add flavor additions like fresh citrus zest, lemon or orange works well.
keep cooked pancakes warm in the oven while you're making the rest - we keep them warm in our oven at 250 degrees F.