Egg-Free, Butter-Free Pancakes

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

In a separate bowl, mix together the non-dairy milk, vegetable oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; some lumps are okay.

Heat a skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of oil.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.

Flip the pancakes and cook for another 2-3 minutes until golden brown.

Repeat with the remaining batter, greasing the skillet if necessary, until all pancakes are cooked.