Chickpea Almond Pancakes

In a small bowl, stir together the coconut milk and vinegar, and let sit for 5 minutes.Whisk in the maple syrup, coconut sugar, vanilla extract, and almond extract if using.In a separate bowl, stir together the chickpea flour, almond meal, baking powder, baking soda, salt, and cinnamon.Pour the wet mixture into the dry and stir to combine until smooth. If the mixture seems thick (you want it just barely thin enough to be pour-able - like regular pancake batter), add more coconut milk or water, 1 tb. at a time, until the right consistency is reached.Heat a large skillet and spray with oil, or add a small pat of oil if you don't have a sprayer. Make sure the oil is evenly distributed on the surface of the pan.Add scoops of batter roughly ¼ cup in size - or however large you prefer. Don't try to crowd the pan with too many pancakes. I was able to do 3 at a time in my skillet.Cook the pancakes at just slightly below medium heat, until they are set all the way through and starting to pull away around the sides, about 5 minutes, depending on the size of your pancakes.Gently flip the pancakes and cook on the other side for another minute or two, until browned.Repeat with the remaining batter.