3/4cupCoconut milkYou can use any milk of your choice.
1tbspApple cider vinegar / white vinegar
2tbspCoconut oilYou can use any oil.
Combine coconut milk and vinegar in a small bowl. Keep aside for 5-10 minutes. This is your buttermilk.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the cinnamon powder and raw sugar.
To the buttermilk, add coconut oil and vanilla extract.
Whisk the buttermilk mixture to the dry ingredients. Mix well to form a smooth, lump-free, thick batter. Make sure the batter is neither too thin or too thick. If it's too thin, add more flour. If it's too thick, add more liquid. Rest this batter for about 10 minutes.
Grease a griddle with oil and heat it.
Pour the pancake batter in a squeeze bottle or a piping bag or a Ziploc. Snip off the end of the bag, if using.
Squeeze out mini pancakes onto the griddle.
Let the pancakes cook for 1-2 minutes more till the underside is golden. Carefully flip it over. Cook on the other side till golden brown. Repeat till all the batter is used up.
Serve with maple syrup, or honey or chocolate sauce. Enjoy!