Dairy-Free Pancake Batter

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together until well blended.

In another bowl, mix together the almond milk, maple syrup, vegetable oil, vanilla extract, and egg (or flaxseed egg if using). Stir until fully mixed.

Pour the wet ingredients into the dry ingredient mixture. Stir gently until just combined; do not overmix; a few lumps are okay.

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with oil if necessary.

Using a measuring cup or ladle, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.