1/2 cup canola oil
1 cup almond milk
2 tsp. vanilla
1 cup gluten-free flour
1 tsp. baking powder
1 tsp. salt
1. Pour the canola oil into a 13" x 9" casserole dish. Put it into the oven and set the temperature to 425 degrees (let the dish warm with the oven).
2. In a medium bowl, mix the 6 eggs with the almond milk and vanilla. In a separate bowl, mix all the dry ingredients (flour, baking powder, salt) with a whisk. Then combine the wet and dry mixtures, whisking it to get the lumps out.
3. When the oven is preheated, carefully get the dish out (or ask an adult to get it out) and pour in the batter. Put it back in the oven, and bake for 15 minutes.
4. When the time is up, remove the dish from the oven, cut the oven pancake into squares and serve with maple syrup. Leftovers are great the next day, too!