pancakes, tofu scramble, and chorizo

Ingredients:
1 cup all-purpose flour
1 tablespoon sugar (you can adjust this according to your taste)
2 tablespoons baking powder
1/8 teaspoon salt
1 cup non-dairy milk (such as almond milk, soy milk, or oat milk)
2 tablespoons vegetable oil (plus extra for greasing the pan)
1 teaspoon vanilla extract (optional)
Instructions:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, combine the non-dairy milk, vegetable oil, and vanilla extract (if using). Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
Carefully flip the pancakes and cook for another 1-2 minutes, until golden brown on the bottom.
Remove the pancakes from the skillet and repeat with the remaining batter, greasing the skillet as needed.