In a medium bowl, whisk together the flour, baking powder, sea salt, and ground cinnamon until no lumps remain. Set aside.

In a separate bowl, whisk the dairy-free milk, sugar (or maple syrup), olive oil, and vanilla extract until combined.

Make a well in the center of the dry mixture and pour in the wet ingredients. Stir gently until just combined; some lumps are okay.

Preheat a large skillet over medium heat until hot. Test by splattering water on the surface.

Lightly grease the skillet. Pour about 1/4 cup of batter to form each pancake. Cook for 2 minutes until edges dry and bubbles form.

Flip the pancake and cook for an additional 1-2 minutes until browned on the opposite side.

Serve immediately, topped with fruits, syrup, or whipped cream.