Egg Free Pancakes

1 C flour (I use unbleached)
1 TBSP sugar
2 tsp baking powder
1/4 tsp salt
1 C milk (you can use rice milk)
2 TBSP canola or olive oil (I prefer Olive oil)

Mix dry ingredients in a large bowl.  Then add the milk and oil.  Stir well with a wire whisk.  Then pour in small amounts over a hot griddle(follow griddle instructions for temperature for pancakes).  Make sure that you cook it thoroughly, flipping it back and forth to cook both sides.

**I like to double this batch, cool the extras completely on a wire rack, and wrap in plastic wrap in 2's and then put them all in a freezer bag.  They are good in the fridge for at least a week, or in the freezer for a few months.  My son loves these for breakfast.

**I find that without egg, you might need to turn down the temperature by about 25 degrees.  For example, if it says to cook it at 375 degrees, then do 350.

**If you are using rice milk, it does sweeten up the pancake, so you might need to adjust your sugar amount if you feel like it is too sweet.