¾cupnondairy milk(Use coconut milk from the carton for nut free.)
Add dry ingredients (the first 7 on the list) to a mixing bowl. Whisk them together and make a well in the centre.
Drop an egg into the well in the centre. Break it up with the whisk.
Add the oil, vanilla, and coconut milk to the egg in the centre. Whisk them together, gradually incorporating the dry ingredients. Keep whisking until all of the ingredients are blended together.
Heat a well-seasoned, lightly oiled cast iron skillet, nonstick pan, or a griddle to medium-low or medium heat. Add a little avocado oil to keep pancakes from sticking. Test the temperature by dropping just a drop of batter onto the hot pan. You want it to start to cook immediately without burning right away.
Ladle ¼ cup batter onto pan or griddle for each pancake. Cook until it starts to look dry around the edges and bubbles form on top. Flip over and cook on second side. Keep warm to serve.
You may add a cup of fresh or frozen blueberries to the batter after the other ingredients have been blended and just before cooking.