Egg Replacer Pancakes

[Saladbowl]

Egg replacer pancakes

1 1/4 c. all purpose flour
pinch of salt
1 1/4 c. milk (I use WestSoy fat free               vanilla)
1 tsp Egg replacer mixed with
   1 tbsp. water

DIRECTIONS:

Stir flour and salt together.  Beat in milk, and egg replacer/water
mixture until batter is smooth.  Turn the heat under your skillet on
high. Now here is where pure luck comes in - spray your skilllet with
just a SMIDGE of fat free cooking spray before each pancake.  Ladle into
the skillet about 3 tbsp. (best to judge by eye depending on size of
pancake you want) of batter and let cook until the edge JUST starts to
turn golden brown or until you can put your spatula under the pancake.
(about 45 seconds).  Flip and cook on other side for about 30 seconds.
THIS TAKES PRACTICE to get right and your first few pancakes may be
burned or deformed, but you'll get the hang of it and usually the 5th
pancake is perfect :-) . Remember to keep a constant eye on these as
they cook quickly.  Good luck and healthy eating!!