Fantastic flapjacks - vegan pancakes

I recently ate at Real Food Daily, a boujee vegan joint in West Hollywood with Chris. I had the most mediocre veggie burger ever in my life. It was made of beets and was overly earthy and was rather mushy on a disappointing dry wheat bun. What made it palatable was ketchup. Chris ordered pancakes and vegan scrambled eggs. The scrambled eggs were horrible. It was just crumbled tofu and tasted exactly like it was - white people (unseasoned) tofu. The saving grace was the pancakes. They were warm and fluffy and everything non-vegan pancakes should be. Now those I would go back for, but since I made them so successfully at home, I never have to go back to Real Food Daily and pay for mediocre overpriced vegan food again. Here's the recipe for egg free pancakes that are incredibly simple to whip up. You're welcome.  

Fantastic flapjacks

1 cup flour

8 oz soy milk

2 tbsp baking powder

1 tbsp sugar

1/8 tsp salt 

avocado oil 

maple syrup to serve

fresh cut fruit to serve 

1. Mix together all dry ingredients

2. Add soy milk and fold in until no lumps 

3. Turn on heat to medium. Add ~1 tsp of avocado oil to coat a frying pan 

4. Add batter to pan, do no overcrowd

5. Flip when edges are done, bubbling on pancake 

6. Serve with fresh fruit and syrup