Combine the first four ingredients in a large mixing bowl.

In a separate bowl, whisk egg replacer and water. Add the almond milk, butter, and vanilla to the eggs and whisk again.

Pour the wet ingredients into the dry ingredients and stir until all of the flour is mixed in - it will be lumpy.

Using a 1/4 c. measuring cup, dip the batter out of the bowl and pour onto your skillet. These cook fast so I prefer a medium-low temp.