1. Put the milk and vinegar in a small bowl and stir to combine. Let rest for 5 minutes to thicken.

2. Put the flour, baking powder, cinnamon, and salt in a medium bowl and whisk to combine.

3. Add the milk mixture, oil, maple syrup, and vanilla extract to the flour mixture and whisk until just combined. A few lumps are fine, but don’t overmix or the pancakes will be tough. Let the batter rest for 5 minutes.

4. Lightly oil a large nonstick skillet or griddle or mist it with cooking spray. Heat over medium heat.

5. When the skillet is hot, portion the batter into it using 1⁄3 cup of batter for each pancake. Cook until the edges of the pancakes are dry and the bottoms are lightly browned, 3 to 4 minutes. Flip the pancakes over and cook until lightly browned on the other side, 2 to 3 minutes.

6. Lightly oil the skillet between batches and repeat with the remaining batter. Serve hot.

Save for Later: Stored in an airtight container, the extra pancakes will keep for 3 days in the refrigerator. Warm in a skillet over low heat before serving.

Per serving: 118 calories, 1 g protein, 8 g fat (1 g sat), 10 g carbs, 454 mg sodium, 220 mg calcium, 1 g fiber