In a bowl, mix together flour, sugar, baking powder, cinnamon and salt.
In a separate bowl, beat together milk, egg, oil and vanilla. Add liquid ingredients to dry, mixing until almost smooth (disregard small lumps).
Heat skillet or griddle over medium heat; brush with oil (optional for nonstick pans). For each pancake, pour 1⁄4 cup (50 mL) batter into skillet. When underside is brown and bubbles break on top (after 11⁄2 to 2 minutes), flip over and cook for 30 to 60 seconds or until second side is golden brown. Serve hot.
Strawberry Purée: Wash fresh strawberries; remove hulls. In saucepan, cook fresh or thawed strawberries gently over low heat until softened; cool. In a food processor or blender, purée until smooth. Taste and add sugar, if desired. Serve warm over pancakes. Makes approximately 1 cup (250 mL).