In a large bowl, whisk together the dry ingredients.

In a jug, whisk together the wet ingredients, including the egg replacer.

Make a well in the middle of the dry ingredients and pour in the wet.

Don't overstir, a few lumps are ok and will ensure a light, fluffy pancake.

Heat a little knob of butter in a large frying pan or griddle.

Drop a little bit of batter into the pan. If it sizzles, it is ready.

Using a 1 cup measure, ladle a portion of the batter into the centre of the pan.

Tilt pan as needed to form a uniform circle of batter.

Wait until bubbles begin to form on the surface of the batter.

Carefully and gently flip the pancake over.

Do not press down on the pancake or try to move around in the pan.

Lift an edge of the pancake after 45 seconds to check for browning.

Remove from pan when both sides appear uniform.