1 cup unbleached all-purpose flour
1 1/2 tablespoons sugar
2 tablespoons baking powder
1/8 teaspoon salt
1 cup milk alternative (soy, rice, oat and almond milks work)
2 tablespoons vegetable oil

Combine dry ingredients and mix thoroughly. Mix in the liquids and beat with a whisk or electric mixer until the batter is smooth. Measure 1/3 cup batter onto a previously-heated, well-oiled griddle or pan. When bubbles appear on the surface of the pancake, in about 2 minutes, flip it with a spatula. Cook it for another 2 to 3 minutes. Remove from griddle. Serve with maple syrup, jam or fruit syrup.