In a large bowl combine the flour, salt, cinnamon, and baking powder.
In a small bowl combine the milk and vinegar (or lemon juice) and allow it to sit for 5 minutes, this will curdle the milk and turn it into buttermilk.
Pour the buttermilk mixture, maple syrup, vanilla, egg, and coconut oil into the bowl with the dry ingredients and whisk until combined.
Allow the pancake batter sit for 5 minutes once mixed so the baking powder can fully activate, this is what creates fluffy pancakes.
Once the batter is ready, heat a skillet with a little coconut oil or butter.
Place about 1/3 cup of pancake batter onto the pan and top with chopped strawberries.
The pancake is ready to flip once it’s starting to bubble on the surface.
Gently flip the pancakes and cook until both sides are fully browned.