Sieve the flour into a mixing bowl and add remaining dry ingredients.
Add the vanilla and eggs and mix together until combined.
Slowly pour the milk in whilst stirring until you have a good consistency. You do not want your pancakes to be too runny or too thick. To check you have the correct thickness fill a tablespoon with the batter and then tip it to the side and count how many seconds it takes to fall out/empty. A good batter will take about 4 seconds and leave a small coating on the spoon.
Leave mixture for 15 to 20 minutes. This will help the batter to even out (remove lumps) and thicken up.
Heat a frying pan on medium heat and add half the coconut oil or dairy free spread.
Taking the pan off the heat, pour approximately a sixth of the batter into the pan and slowly move the pan in a circular motion so that your batter creates an even circle. Put back on the heat.
Flip pancake once bubbles start to form in the batter.
Cook for a further 30 to 45 seconds on the other side and then remove to plate.