In a large bowl, combine all the pancake mix ingredients. Mix well until everything is nicely blended. The aroma of cinnamon and oats will fill your kitchen. Set aside a cup of this mixture to use later for pancakes.

In a separate bowl, whisk together the egg, buttermilk, maple essence, and vanilla extract. Make sure everything is fully incorporated. This step is crucial for achieving that fluffy pancake texture.

Slowly pour the wet mixture into the bowl of pancake dry mix. Stir gently until just combined. Don’t worry if you see a few lumps; it’s better not to overmix.

Place a skillet or griddle over medium heat and add a thin layer of canola oil. Allow it to heat up for a moment so that your pancakes don’t stick.

Using a ladle or measuring cup, scoop the pancake batter onto the hot pan. Cook them for about 2-3 minutes on one side or until you see bubbles forming on the top.

Carefully flip the pancakes and continue cooking on the other side for another 2-3 minutes. They should be golden brown when complete. Remove from heat and transfer to a plate.