The Ultimate Pancake!

This really fast and easy recipe (about 15 minutes prep and 30 minutes cooking time) makes the best pancakes ever! The ingredients break down into three groups: Consistency(what the unethical call egg), Dry and Liquid ingredients
Consistency1 teaspoon egg replacer mixed in with two tablespoon water (mix well), 2 teaspoons flax meal (I used Bobs red mill), 1 large ripe banana broken up into pieces and mashed into the mixture. Add a few tablespoons of soy milk just to stick everything together. Mash and mix everything together with a fork. The consistency mixture should make about half a cup and have a thick creamy consistency (it can be a little lumpy)
Dry1 1/2 cup organic unbleached white flour1/4 teaspoon (dash) of salt
Liquid1 3/4 cup of soy milk
Turn on the oven at 150 or 200F.
Put the dry ingredients in a large bowl (sift the flour if it is lumpy). Add the consistency mixture and work it in with a fork until it is all mixed up, (will make a moist lumpy but dry mixture with not too much powder left) Slowly add the soy milk a little bit at a time and work it into the mixture. When all the soy milk is gone you should have a very thick but liquid mixture (should pour off a spoon easily). If the mixture is too thick add a bit more soy milk a little at a time. Mix it well with a whisk.
Put about half a teaspoon of margarine in a pan on a medium high heat. (I find its much better than oil, I use Earth Balance) Once the margarine is fully melted and is starting to bubble pour in one large spoonful of the mixture slowly in the centre of a pan and allow it to form a pancake. Cover the pan with a dome lid (for steam)
Check regularly. When the edges are golden and the pancake lifts easily from the pan flip it over. Cover again. Once both sides are golden flip and cook for a few minutes on each side (This is the moment that you really want to keep the lid on as much as possible because this is when the pancakes will fluff up and rise!) Put the cooked pancake in a plate in a warm 150-200F oven