In a large bowl, whisk together the whole wheat and all-purpose flours, the baking powder, cinnamon, and salt.

In a medium bowl, whisk together the almond milk, avocado oil, vinegar, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Set aside for 5 minutes. The mixture will get bubbly and foamy. Don’t stir at this stage so that the bubbles can stay mostly intact (this will help your vegan pancakes rise).

Heat a nonstick skillet to medium-low heat and brush with oil. Working in batches as necessary, use a 1/3-cup measuring cup to pour the batter into the skillet. Reduce the heat to low and cook for 2 to 2 1/2 minutes on the first side, or until golden brown. Flip and cook for 1 1/2 minutes on the second side, or until puffed and cooked through. Serve with maple syrup.