In a large bowl, mix the flour, cornflour, baking powder and spices.
In a separate bowl (or large mixing jug), mix the milk, oil, maple syrup, vinegar and vanilla.
Add the wet ingredients to the dry and mix. It will still be slightly lumpy, but don’t over-mix or the pancakes will be tough. Set the mixture aside, letting it rest for 5 minutes for fluffier results.
Add a drizzle of the oil to a large non-stick frying pan over a medium heat. Ladle small rounds onto the pan and cook for 1-2 minutes on each side until bubbles appear on the surface and the underside turns golden. Flip and cook the other side for 1-2 minutes or until golden.