In a medium bowl, mix together the all-purpose flour, whole wheat flour, baking powder, salt, chia seeds, and cinnamon until combined.
Add the maple syrup, vanilla extract, rice milk, and apple cider vinegar and stir until just combined.
Let the batter sit for 5 minutes to thicken up.
Preheat and lightly grease a griddle or skillet on medium-low heat. Using a measuring cup, pour slightly less than ¼ cup of batter onto the skillet to form each pancake.
When the pancakes begins to bubble and the edges start to look dry, flip them over and cook the other side. Remove the pancakes from the skillet and serve warm. Top as desired.