Perfect Pancakes

Well, it's Sunday again, and I was trying to decide what to write about, when I realized I was hungry and wanted some of Marc's Perfect Pancakes. Even though we just had them for dinner Wednesday night (yes, dinner!), I was craving them again. This is a wheat-free recipe as well as vegan, but I can honestly say that they are the best pancakes I've ever had. Here's what you'll need:

1 cup pancake mix (we use Arrowhead's Gluten-free Pancake and Baking mix which uses organic rice flower and a touch of cinnamon)
2 tablespoons Ener-G egg replacer
2 tablespoons agave syrup
1 cup rice or soy milk
1-2 tablespoons vegetable oil for the pan

Mix all the ingredients (except for the oil), slowly mixing in the soy milk until you have a pour-able consistency (not too thin; you may not need the whole cup of soy milk).

Heat oil in pan on medium. Pour mix into pan. Once the edges of the pancakes are crispy and you see bubbles in the middle of them, flip the cakes and finish the other sides. We enjoy ours with organic maple syrup and Earth Balance spread (the best butter substitute we've found; it fries, bakes, spreads, and melts). You can also garnish it with a teaspoon of your favorite jelly (make sure it's vegan, of course).