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In a large bowl, whisk together the dry ingredients.
Add milk, canola oil, egg and vanilla extract. Whisk until smooth.
Preheat a non-stick griddle or large skillet to medium heat. (Coat pan with butter or oil if not using non-stick).
Pour about ⅓ cup batter onto the griddle for each pancake. Allow it to cook until bubbles are visible throughout the pancake before flipping.
Repeat until all batter has been used.