Tie-dye Pancakes

Combine flour, salt, and baking soda in a large mixing bowl, whisking together to evenly distribute the leavening agents.

In a separate bowl, whisk together the egg replacer with soy milk until fully combined and smooth.

Add olive oil and syrup to the wet mixture, whisking until well incorporated.

Pour the wet ingredients into the dry ingredients and stir gently until just combined; the batter should be slightly lumpy, not overmixed.

Divide the batter into 3–4 small bowls and add a few drops of food coloring (red, blue, yellow, etc.) to each, stirring each portion until the color is evenly distributed.

Heat a non-stick griddle or skillet over medium-high heat and lightly oil the surface.

Pour small amounts of each colored batter onto the griddle in a circular pattern, alternating colors to create a tie-dye effect; allow the batters to blend slightly at the edges.

Cook until the edges look dry and bubbles form on the surface, about 2–3 minutes, then flip carefully using a spatula.

Cook the second side until golden brown, about 1–2 minutes.

Transfer finished pancakes to a plate and repeat with remaining batter until all is used.

Serve the tie-dye pancakes warm with maple syrup, fruit, or desired toppings.