Fluffy Egg-Free Pancakes

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

In another bowl, mix together the milk, vegetable oil (or melted coconut oil), and vanilla extract until smooth.

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

Heat a non-stick skillet or griddle over medium heat. Once hot, lightly grease it with a bit of oil or cooking spray.

For each pancake, pour about 1/4 cup of the batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes, or until golden brown.

Repeat with the remaining batter, greasing the skillet as needed. Adjust the heat if pancakes are browning too quickly or too slowly.