In a medium mixing bowl whisk the flour, baking powder, baking soda, sugar, salt and cinnamon. Set aside.
In a large mixing bowl, whisk the sourdough discard, apple sauce, oil, milk and vanilla until.
Whisk the dry ingredients into the wet ingredients, mixing just until no dry flour patches remain. The batter will be thick and a little lumpy.
Cover the batter with a tea towel and rest at room temperature for 15-20 minutes. This rest aids in flour hydration and fluffy pancakes.
To Bake: Heat a nonstick griddle or skillet on medium heat to 350 Fahrenheit (176 Celsius). There's no need to oil or butter the pan if using a nonstick pan. If not using a nonstick pan, lightly oil or butter the pan. Before scooping the batter, stir it down. The batter will be thick - not pourable. Scoop the batter up using a measuring cup (1/4 cup / 50 grams) and scrape the batter onto the griddle. Use the back of a spoon to spread the batter thinish to about 4 inches in diameter.When bubbles start appearing towards the center of the pancake and the edges begin to look dry, gently lift the edge of the pancake to see if it's golden-brown. This should take about 2 1/2 minutes. Bake a little longer if needed. Flip the pancake and bake until the underside is golden-brown and is cooked through, about 2 1/2 minutes. Keep the pancakes warm in a 200F oven until ready to share or even better, share right off the griddle with vegan butter, real maple syrup and top with seasonal fruit/berries or stewed apples.
To Freeze: Freeze individual pancakes flat on a parchment lined sheet pan, then stack in a storage container until ready to use. Reheat in a 350 Fahrenheit oven wrapped in one layer and in foil so they don't dry out for oven for about 5-8 minutes, or until heated through.