Add milk, vanilla and oil in a bowl and wisk together. Gradually wisk in the Gluten Free Bisquick until well mixed.
Heat up a non-stick pan and add the extra splash of olive oil into the pan to ensure they don't stick. To see if it is hot enough, watch and see if the oil moves around easily. Turn heat down to low and scoop in batter. I like the batter thicker so you need to spread it flatter with the spoon. If you don't want to do this, add a smidge more milk till you have the consistency you like.
Keep an eye on the pancake and when you start to see the edges getting dryer, this means it is ready to flip. These pancakes don't bubble like standard pancakes. Make sure to use a spatula that is big enough so they don't break in half.
Flip the pancake and cook till they are brown like you like them. Some people like them darker. Remove from heat. I top them with vegan butter and syrup. Sometimes I use jam instead.
Due to my allergies, I use coconut milk. If you want, any other type of plant based milk will do.