First thing's first—gather all your ingredients. Having everything ready makes the cooking process much smoother.

In a large bowl, mix together the chickpea flour, baking powder, cinnamon, and salt. Stir them together until they’re uniformly combined. This step ensures that your pancakes rise evenly.

In another bowl, whisk together the almond milk, apple cider vinegar, coconut sugar, and vanilla essence. The vinegar will curdle the almond milk slightly, creating a nice, creamy texture.

Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined. Don't overmix it! A few lumps are perfectly fine and will make for fluffier pancakes.

Place a non-stick skillet or griddle on medium heat. You may want to add a small amount of oil or cooking spray to the skillet for oiliness, ensuring a perfect golden crust.

For each pancake, pour about ¼ cup of the batter onto the skillet. Cook until bubbles start to form on the surface, about 2-3 minutes. Flip once golden brown, cooking for another 2-3 minutes on the other side.

Keep repeating until all the batter is cooked. Feel free to stack the pancakes on a plate and cover them with a cloth to keep them warm.