Whisk the flour, baking powder, salt, and cinnamon, if using, in a large bowl. Add the lemon juice to the oat milk and let it sit for

five minutes to thicken slightly and sour.

Add the oat milk, along with the rest of the ingredients, to the flour mixture. Combine, but don’t overmix. Leave a few lumps in the batter to ensure light and fluffy pancakes.

Spray a large nonstick frying pan with cooking spray and heat it over medium-high heat. Pour a little less than 1/4 cup batter per pancake. Cook for a few minutes, or until bubbles appear on the surface. Carefully turn over and cook on the other side. Remove to a plate. Repeat until the batter is used up.

Simmer all ingredients in a small pot until syrupy. Pour over pancakes when serving.