In a large bowl, whisk together oat flour, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, beat eggs and then add milk, melted coconut oil or butter, maple syrup, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

Flip the pancake carefully and cook for another 2–3 minutes until golden brown and cooked through.

Repeat with the remaining batter.