Pre-heat skillet over medium-low heat. If using an electric skillet heat it to 350 degrees Fahrenheit. (you'll know that the surface of the pan is hot enough to start cooking your pancakes when a drop of water sizzles on contact)

In a mixing bowl, whisk together flour, baking powder, salt, coconut sugar, and cinnamon. In a second bowl, combine milk, and vanilla extract.

Next, pour all wet ingredients in with the dry ingredients. Stir just a little, then add in melted coconut oil. Mix until combined. DO NOT overmix as pancakes will be tough. (Batter should have only a few remaining lumps). If desired, now would be the time to fold in add-ins (ex: blueberries, chocolate chips). For fluffy pancakes, let batter sit for 5 minutes. Meanwhile, check the heat of your cooking surface. You'll know that the surface of the pan is hot enough to start cooking your pancakes when a drop of water sizzles on contact.

If necessary or desired, lighty oil, spray or butter your cooking surface. (I used a small amount of soy-free vegan butter)

Using a ¼ measuring cup, scoop batter on your cooking surface. Cook for 2-3 minutes or until tiny bubbles form on surface of the pancake. then flip and cook the opposite side for 1-2 minutes or until golden brown.

Repeat the previous 2 steps for the remaining batter. Serve Immediately or keep pancakes warm in a 200 degree Fahrenheit oven.