In a large bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, and salt.
In a separate bowl, mix the wet ingredients: almond milk, Greek yogurt, coconut oil, maple syrup, and egg (or flax/chia egg).
Combine wet and dry ingredients, stirring until just combined (be careful not to overmix).
Preheat a griddle or frying pan over medium heat and lightly grease with coconut oil.
Pour about 1/4 cup of batter per pancake onto the griddle and cook until bubbles form, about 2-3 minutes. Flip and cook for another 2 minutes.
Serve hot with fresh berries or your choice of toppings.
