In a large bowl, whisk together the flour, baking powder, salt, chia seeds, and cinnamon. In a small bowl, whisk together the maple syrup, vanilla extract, almond milk, and apple cider vinegar. Let rest 10 minutes.
Heat a lightly oiled skillet over medium heat. Spoon batter onto skillet in 1/4 cup scoops. Cook, and gently flip the pancakes when bubbles appear in the middle of each one. Cook for an additional 3-5 minutes on the other side.