Vegan Pancakes

1 cup all purpose flour
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon egg replacer
1 1/4 cup soy milk
1 tablespoons vegetable oil
1 teaspoon vanilla

Mix dry ingredients well, then add wet ones. Beat until most of the lumps
are gone and mixture is smooth and semi-thick (but easily pourable).
If the mixture is too watery, add a little more flour. If it is too thick,
add a little water.

Spoon or pour onto a hot griddle. When the top of the pancake 
developes air bubbles, and edges look golden (about 2 minutes), 
flip over. When the other side has cooked completely (meaning it 
is no longer runny and appears golden when lifted up slightly), 
remove and set on a plate to cool for a few minutes.

*recipe courtesy of elyse