1 1/2 cup of whole wheat flour
2-3 tablespoons of sugar (I use Sucanat)
1 teaspoon of salt (totally optional, it works without)
1 3/4 teaspoons of baking powder
1/4 teaspoons of baking soda
2 teaspoons EnerG Egg Replacer + 4 tablespoons water (equiv. to 2 eggs)
3 tablespoons of vegetable or sunflower oil (3 tablespoons of melted Earth Balance
margarine works too)
1 cup of soy milk
1 teaspoon of vanilla extract
Sift the flour, sugar, salt (optional), baking powder and baking soda together into a large bowl. If you don't own a sifter, just whisk the ingredients until everything looks well mixed.
Set this aside.
Prepare your "egg" and whisk it in well. Then add in the oil, the soy milk and the vanilla extract.
Pour the wet mix into the dry ingredients and quickly mix…the fewer strokes, the better. You just need to moisten the dry ingredients. Over mixing will result in tougher pancakes.
Take either a little bit of oil or margarine and drop a small amount onto the frying pan and turn the stove on to a medium temperature. If using margarine, let it melt completely before moving on to the next step.
I usually pour the batter out of the bowl, until a small-medium sized blob appears. If this is your first time making pancakes, try to make them small, its much easier to flip them.
Let the batter blob sit until the batter surface bubbles. At this point flip the pancake over and don't leave unattended, as this side will brown faster than the other side did.