Egg-Free Pantry Pancakes

This recipe from Real Mom Nation makes incredibly fluffy and tender pancakes without the use of eggs or butter, which are perfect for those cases when the refrigerator runs out of basic products. (Of course, if you happen to have butter on hand, you can certainly replace it with coconut oil - or use a combination of the two!) The secret to the lush texture of these egg-free pancakes is simple: in a large amount of baking powder. So, with just a few basic ingredients, you're on your way to a gourmet breakfast.
Combine all the dry ingredients with a whisk in a medium mixing bowl.Add the extract to the milk.Melt the coconut oil until it is runny (or the butter until it is runny) and add it to the milk mixture. Then immediately add the milk mixture to the dry ingredients. Mix well to combine.Preheat a large skillet over medium-high heat. Be sure to spray the pan with a non-stick cooking spray or lightly brush it with vegetable oil. Then, using a 1/4-cup measuring cup, pour the batter onto the hot pan. I use a large frying pan, so I can make 4 pancakes at a time. But use what you have! Prepare pancakes of the size that suits your taste.You will know that they are ready to flip when you see small bubbles start to appear on the surface of the pancakes. Don't flip until you see the bubbles! (If you have blueberries, chocolate chips, or pecans, feel free to add them at this stage.)Flip, then cook for another 2-3 minutes. Serve immediately with the desired fillings.