With a whisk, mix together the ingredients in a bowl.
Add soy milk until the mixture is liquid enough that it drips from the whisk but is still a syrupy consistency. A good consistency would be a little thicker than maple syrup.
Heat a pan with oil or vegan butter and drop your pancake mixture in. I find that this recipe cooks a lot quicker than non-vegan pancakes so watch the edges of the pancakes. They will start firming up and going slightly translucent. This will give you an indication that the bottom side is done. When this happens, flip.
Top with whatever you like and enjoy.

6 heaping tablespoon flour
Flax egg, 3 tablespoon water mixed with 1 tablespoon ground flaxseed
1/2 teaspoon baking powder
1 1/2 tablespoon maple syrup
Cinnamon, to taste
Soy milk
Oil