Prepare the 'flax egg' by mixing flax seeds with water and let it sit for 3-5 minutes.
Start preheating your pan over low heat at this point already.
Combine all the dry ingredients (flour, baking powder, baking soda, salt, cinnamon) in one bigger bowl. Then add plant milk, maple syrup, flax egg, vanilla extract and combine with a fork.
Note: The batter should be THICK, not dry. Different flours require different amounts of milk so add more milk if needed.
Up the heat to low-medium and add 1 teaspoon of oil to the pan (if needed).
Add 1-2 tablespoons of the batter per pancake and bake for around 3 minutes on the first side or until the edges become dark and bubbles start to appear. Flip with a spatula and bake for 2 more minutes on the other side.
Serve with your toppings of choice.