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These egg-free pancakes are fluffy and easy to make, perfect for a quick breakfast or brunch.
Mix together flour, baking powder, sugar and salt in medium bowl.
Combine milk and oil. Add to dry ingredients.
Stir just until moistened.
Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet).
For each pancake, pour about 1/4 cup of batter onto the hot griddle.
Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.
Refrigerate leftovers within 2 hours.