1/4teaspoonpure vanilla extractif not using vanilla dairy-free milk
Using a fork, whisk together the dry ingredients; set aside.
Preheat an electric skillet, griddle, or 12-inch skillet over medium heat or 325ºF, for light pancakes as shown, 300ºF.
Whisk together the wet ingredients; stir into the dry ingredients until free of lumps.
Add oil to skillet and swirl around to coat. Pour 2 tablespoons pancake batter per pancake and fry for about 2-1/2 minutes or until the tops begin to bubble. Flip over and fry for an additional 1 minute or until that side is also golden brown.
Serve plain or topped with pure maple syrup or your favorite topping(s). Cover and refrigerate leftovers up to three days or freeze for longer storage.