Create the "Buttermilk": In a medium-sized bowl or large liquid measuring cup, combine the non-fat milk and apple cider vinegar. Stir briefly and set aside for 5 to 10 minutes to allow the milk to curdle slightly. This acidity is crucial for activating the baking soda and tenderizing the batter.

Whisk Dry Components: In a large mixing bowl, combine the whole wheat flour, ground flaxseed meal, sodium-free baking powder, baking soda, and cinnamon. Whisk thoroughly to aerate the flour and ensure the leavening agents are evenly distributed.

Prepare Wet Ingredients: Once the milk mixture has thickened, add the eggs, maple syrup, canola oil, and vanilla extract to the liquid. Whisk vigorously until the eggs are fully broken down and the mixture is smooth.

Form the Batter: Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture together until just combined and no dry streaks of flour remain. Do not overmix; the batter should look slightly lumpy. Let the batter rest for 5 to 10 minutes to fully hydrate the whole grains.

Heat the Griddle: Preheat an electric griddle to 375°F (190°C) or heat a non-stick skillet over medium heat. The surface is ready when a drop of water sizzles and evaporates immediately. Lightly brush with a small amount of oil if necessary.

Cook the Pancakes: Pour approximately ⅓ cup of batter per pancake onto the hot surface. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set.

Flip and Finish: Carefully flip the pancakes and cook for another 1 to 2 minutes on the second side until golden brown and cooked through.

Serve: Serve warm, ideally topped with fresh fruit such as sliced bananas, strawberries, or blueberries.