Begin by adding the flour, baking powder, cinnamon, and salt together in a large bowl and whisk until well combined. Set aside.
In a separate bowl, whisk together the milk, Agave, melted butter, strawberry preserve/jam, and vanilla, until combined.
Make a small well in the middle of the dry ingredients and pour in the wet ingredients, stirring gently (using a spatula) until just combined and the batter is smooth and thick. NOTE: **DO NOT OVER-MIX**; If needed, add additional milk until the batter can slowly run off whisk.
Add 1 Tbsp vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour 1/3 cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cook through.
Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
To serve, stack pancakes onto one another and top with fresh strawberry slices, rosemary leaves, and lightly drizzle with maple syrup, if desired.