Mix the flour, egg replacer and soya milk to make a smooth batter. Place the carrot and onion onto a clean tea towel. Squeeze out as much liquid as you can, then add to the batter mixture. Season with salt and pepper to taste.
Heat a little oil in a non-stick frying pan. Spoon in half a ladle of mixture and carefully spread it over the pan. Gently fry for five minutes on both sides, until golden.
Cook’s tip: if you prefer a smoother pancake put the batter mixture through a blender before step 2.
Serving suggestions: with mushrooms and baked beans or get creative and make a face pattern with cress hair, carrot sticks for the mouth and fried aubergine for the eyes and nose.