In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.

In a separate bowl, combine the non-dairy milk and apple cider vinegar. Let it sit for a few minutes to curdle and create a buttermilk substitute.

Pour the melted vegan butter or oil and vanilla extract into the milk mixture and stir to combine.

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don't overmix; a few lumps are okay.

Gently fold in the chopped apple pieces.

Preheat a non-stick skillet or griddle over medium heat and add a little vegan butter or oil to coat the surface.

Using a 1/4 cup (60ml) measuring cup, scoop the batter onto the skillet for each pancake. Use the back of the cup to spread the batter into a circle if needed.

Cook the pancakes for about 2-3 minutes on one side, or until you see small bubbles forming on the surface.

Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until they are golden brown and cooked through.

Remove from the skillet and keep warm.

Serve the pancakes with your favorite toppings such as maple syrup, sliced bananas, or a sprinkle of extra cinnamon.