I shouldn’t really say perfect, because pancakes can be so many things to so many people. I do think these were particularly good, though.
I never use a recipe for pancakes–I just mix up whatever looks tasty that morning. In this case it was a mashed banana, about 3/4 cup of whole spelt flour (whole wheat is pretty much the same), and 1/2 cup white flour, a pinch of salt, 1 tsp baking powder, a dab of sugar, about a tablespoon of oil, some cinnamon, a touch of cloves, and some hemp seeds (for those omega-3 fatty acids!), and enough soymilk and water to make a batter.
There’s a few tricks to making good vegan pancakes. One is to only lighly mix your batter–chunks are ok! Another is to use it within a few minutes of mixing. Both of these help the baking powder make nice, light pancakes. I use a relatively hot pan. Another important trick is to put a nice pat of earth balance or other vegan butter in the pan before each pancake. The last is to do a nice, clean flip, allowing the pancake to expand nicely.
I ate them with real, grade B (it has more flavor than grade A) maple syrup.
As I make other versions of my pancakes, I’ll post the recipes. Feel free, though, to mess around–try applesauce instead of banana, oat flour instead of spelt, cardamon instead of cinnamon.