Mix milk with vinegar or lemon juice and set aside to coagulate.
In another bowl mix flour, baking powder, salt, and a tablespoon of oil.
Pour in the milk & vinegar mix. Stir with a wire whisk until homogeneous. The dough needs to be liquid enough to flow off a spoon.
Heat a non-stick frying pan, add a bit of oil and spread evenly with a spatula.
Use 2 tablespoon of dough for each pancake, and if necessary spread with the back side of the spoon.
Flip over once most of the dough has dried. If the bottom side is too dark, reduce heat.
Cook until both sides are golden brown.

150g (1 1/4 cup) flour
250ml (1 cup) plant milk
2 teaspoon baking powder
1 tablespoon vinegar or lemon juice
pinch of salt
sunflower or canola oil