In a medium bowl, combine flour, sugar, baking powder,cinnamon and salt.
Beat egg lightly in a medium bowl, stir in milk, vanilla and coconut oil. Add liquid to the flour mixture and stir to just until the ingredients are evenly distributed but the batter is still lumpy. Do not over mix.
Heat a griddle or fry pan/skillet,add 1 ½ teaspoon of coconut oil, when heated, (if using a fry pan/skillet) swirl the pan to cover the bottom evenly. Add ¼ cup of the batter into the fry pan/skillet and spread the batter evenly. Cook for about 3-4 minutes, until you see the bubbles forming on top of the pancake. Carefully flip the pancake and continue to cook for 3 minutes. Transfer pancake to a serving platter. Cook the remaining batter and add coconut oil as needed.
Serve warm with maple syrup and fruit.
