Sift flour into a large bowl; mix in sugar and ground cinnamon. Stir in eggs and vanilla extract until well combined. Stir in milk gradually until batter is well combined and has the right consistency. Check consistency by filling a spoon with batter and tipping it to the side. Count the seconds it takes to fall back into the bowl; batter is ready when it takes about 4 seconds and leaves a small coating on the spoon.
Rest mixture for 15 to 20 minutes to even out and thicken.
Melt 1 1/2 teaspoons coconut oil in a large frying pan over medium heat. Remove from heat and pour 1/6 of the batter into the pan, moving the pan in circular motion so batter spreads out in an even circle. Return pan to the heat.
Cook pancake until bubbles start to form in the batter and the edges look dry, 2 to 3 minutes. Flip pancake using a spatula and continue to cook on the other side until pancake is lightly browned, about 2 minutes. Repeat with remaining batter.
You can use coconut milk instead of lactose-free milk.