Whisk natas in a large bowl until fluffy.

Add eggs and vanilla; mix well.

Incorporate sugar and mix.

Sift flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.

Gradually add dry ingredients to wet ingredients, mixing with a spoon until difficult to mix.

Incorporate the mixture with your hands until the dough is soft and smooth.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes, preferably overnight.

Flour a smooth surface.

Remove dough from refrigerator and place on floured surface.

Knead and press out until 1/2 cm thick.

Cut out rounds with a 7 cm cookie cutter.

Set rounds aside and reshape scraps to cut additional rounds.

Place dough on a non-stick skillet over low heat.

Flip the first time when still slightly raw.

Cook the bottom side until puffed, then turn again.

Continue cooking until nicely browned on both sides (flip a total of 2 times).