Flourless, Eggless, Milkless Pancakes

1.In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

2.Gradually add the water to the dry ingredients, whisking continuously until a smooth batter forms. Be careful not to overmix; a few small lumps are acceptable.

3.Stir in the 2 tablespoons of vegetable oil until just combined.

4.Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface.

5.Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface before flipping. The pancakes should be cooked through.

6.Serve immediately with your favorite toppings.