In a large bowl, whisk together the gluten free flour, cinnamon, sugar and ½ tsp salt. In a jug, whisk the egg, vanilla, lactose free milk, and oil. Make a well in the dry ingredients and pour in the milk mixture gradually, whisking as you go to make a smooth batter. Ideally, let the mixture stand for 1 hr (or even overnight, covered in the fridge), although you can cook with it straight away.
Heat some oil in a non-stick frying pan over a medium-high heat. Then drop in tbsps of the mixture to make pancakes about 10cm across. Cook for 2-3 mins until bubbles appear on the surface, then flip over and cook for 1 min more.
Keep each batch warm while you use up the rest of the batter. Stack up the pancakes and serve with maple syrup and/or lactose free ice cream .