1 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon psyllium husks (or equivalent of 1 Ener-G Egg Replacer)
1 tablespoon maple syrup (or other sweetener)
1 1/2 cups plain soy milk (or other non-dairy milk)
2 tablespoon canola oil
1 teaspoon vanilla extract
(Double all ingredients if you want more.)
Mix together flour, baking powder, and salt (and sweetener, if it is dry) in medium bowl. In a large bowl, beat together remaining ingredients with a wire whisk. Add dry ingredients to liquid, and mix quickly with whisk until almost smooth (ignore small lumps... over mixing will make the pancakes mushy.)
Heat skillet or griddle over medium-high heat; brush with oil (optional in non-stick pans). Pour batter onto griddle using about 1/4 cup for each pancake. When underside is golden brown and bubbles break on top (about 2 minutes), turn over and bake for another minute, or until second side is golden brown. Keep in a warm oven until you have used all the batter. Serve your favorite way.
Psyllium husks (usually available bulk in health food stores) make a very eggy substance when mixed with liquid. In baking you can substitute 1 egg with 1 tbsp psyllium husks and 2 tbsp water, but I found there was enough liquid in this recipe that it didn't need water. First time I substituted in this recipe, the batter was over mixed... not good... I've had best results using a whisk, vegan or not.