Fluffy Dairy-Free Pancakes

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.

In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract until thoroughly blended.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of oil if needed.

Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 2-3 minutes on the other side until golden brown.

Remove pancakes from the skillet and keep warm in a low oven while you continue cooking the remaining batter.