In a large bowl, combine the flour, baking powder, and salt.

Make a well in the middle and pour the almond milk, egg, oil, and vanilla. Using a fork, break up the eggs first, then incorporate them into the other liquid ingredients. Mix the batter in circular motions, working from the outside of the bowl in, until there are no visible lumps.

Heat a large non-stick pan (or griddle) over medium-high heat. Once hot, grease the surface with oil or spray. Immediately, pour ¼ cup of pancake batter onto the greased pan.

Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another two minutes. Use a spatula to remove the pancakes from the pan onto a plate. Repeat the process with the remaining pancake batter.

Serve them immediately or keep them warm. Then, stack them up, and top them with your favorite toppings and syrup.

Refrigerate unused batter, covered, for up to 2 days. Let it come to room temperature on the counter before cooking them up. Otherwise, the batter will be really thick and hard to work with. Store leftover cooked pancakes for up to 3 days in the fridge in an airtight container, or freeze for up to 3 months.