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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 ⅓ 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.