1 teaspoon vanilla
1 egg replacer (http://vegweb.com/index.php?topic=7678.0 )
1 cup nondairy milk (I use soy)
2 tablespoons vegetable oil
1 cup white all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1. Mix wet ingredients in a medium sized bowl. Mix dry ingredients in a larger bowl.
2. Pour wet ingredients into dry; mix well until smooth consistency.
3. Drop ladlesful onto medium heat (preheated) pan. Flip over when each pancake begins to bubble on top.
Serve with vegan buttery spread (if desired) and maple syrup.'