In a mixing bowl, combine the plant milk and apple cider vinegar and let it sit for 10 minutes.
In a separate mixing bowl, whisk together the flour, vanilla pea protein powder, sugar, baking powder, cinnamon, and salt.
Whisk the vanilla into the plant milk mixture and then gradually whisk in the dry ingredients. Whisk until just combined and no longer lumpy. Do not overmix.
Allow the batter to rest for about 5-10 minutes.
Heat a non-stick pan over medium heat and grease it with coconut oil. Pour about 1/3 cup of batter onto the skillet per pancake. Cook until bubbles form on the surface and the edges start to look set (2-3 minutes). Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until cooked through.
Notes
To store: Refrigerate leftover protein pancakes in an airtight container for up to 4 days. They can be reheated in a 325ºF oven, in a skillet over medium heat, or in the microwave.To freeze: Place the pancakes in a single layer on a parchment-lined baking sheet and freeze for about an hour, or until solid. After they're frozen, transfer the pancakes to a freezer bag or airtight container and freeze for up to 2 months. Reheat the pancakes as described above.