Vegan Pancakes Without Eggs or Butter

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

In a separate bowl, mix together the almond milk, vegetable oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix. A few lumps are fine.

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil.

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

Flip the pancake and cook for another 2-3 minutes on the other side until golden brown.

Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter.