Start by putting the milk and chia seeds in a jug or bowl. Stir well.
Add the vinegar and vanilla and stir again.
Add the flour, baking powder and salt to a separate bowl and mix to combine.
Pour the liquid into the dry ingredients and stir to combine (just enough to combine everything and so that you can't see any dry flour). DO NOT over mix or beat it. A few little lumps won't hurt. Leave to rest for 10 minutes.
Get a pan ready on a medium heat while you wait. I cooked my pancakes with no oil and you can too if your fry pan is a good nonstick one. If you are at all concerned that it might not be then use a teaspoon or two of oil to ensure the pancakes don't stick.
Check your pan is hot and then spoon the pancake batter into it. Make the pancakes about 4 inches in diameter.
Once the batter is in the pan turn the heat down to half way between medium and very low. The trick to good pancakes is not rushing them so be patient.
Watch and wait until you see some bubbles start to form on the top of the pancakes.
When you see bubbles flip them over gently and cook for another 2 minutes.
Remove from the pan and serve immediately.
NOTES
There is no sweetener in these pancakes because the recipe is intended to be a healthier one, and also because whatever you put on them tends to be sweet anyway so it isn't really necessary. If you do prefer sweeter pancakes, feel free to add one or two tablespoons of sugar to the batter.