In a large bowl, whisk together the dry ingredients. Add milk, canola oil, egg and vanilla extract. Whisk until smooth. Preheat a non-stick griddle or large skillet to medium heat. (Coat pan with butter or oil if not using non-stick). Pour about 1/3 cup batter onto the griddle for each pancake. Allow it to cook until bubbles are visible throughout the pancake before flipping. Repeat until all batter has been used.