1 cup plain flour(use a finer type of flour for more cake-like texture)
2 tbsp chickpea/garbanzo/besan/gram flour(you can use the type sold in Indian grocery shops)
1 tbsp brown sugar(optional)
1 tsp baking powder(less than 6 mths old)
1/2 tsp baking soda(less than 6 mths old)
2/3 cup soy milk or any other non-dairy milk
1/3 cup water
2 tsp vanilla extract(optional)
1 tbsp oil
2 tbsp of a home-made egg substitute (grind about 1.5 cups of flaxseeds in a food processor for 1 min(it's not possible to grind them too fine) or use ready-milled flaxseeds. Add about 0.75 cup water and process to form a slimy paste, then add about 0.3 cup chickpea flour and process again to form a yellowish 'eggy' paste)
1. Mix the dry ingredients in a mixing bowl.
2.In a measuring cup, mix the water and the soy milk then add it to the dry mixture
3.Use a rubber spatula and stir to form a smooth batter
4.Add 2 tablespoons of the egg substitute and a tablespoon of oil and mix until the batter turns 'eggy'
5.Scoop or pour the batter onto a heated greased pan to form small round-sized pancakes. You can add fruits such as fresh blueberries to the top of the cooking pancakes at this time.
6.Flip the pancakes over when bubbles have appeared and cook until the bottom is browned.
Serve with maple syrup or jam. Top with a scoop of vegan margarine(Olive Gold) for a salty flavor. Add fruits on the side such as caramelized bananas and peaches. You can also make a delicious caramel-like sauce with peanut butter, dark brown sugar and some water. Eat slowly and enjoy.