Add the flour mixture to the wet ingredients. If the mixture is too dry, add some soymilk until you have a pancakey batter: thin enough to spread but not dry. Check salt.
On a hot griddle sprayed with oil, spread the pancakes into small 3- to 4-inch rounds.
Flip over when bubbles appear in the middle and the underside is golden-brown. Cook for another minute or two.
Serve hot with some chutney or ketchup.