Combine the flaxseed meal and hot water in a suitable bowl and leave it in the refrigerator overnight.
Pancake Batter
In a suitable bowl combine the flour, water, and sourdough starter. Cover it with a lid or plastic wrap and leave at room temperature overnight.
Following morning add the egg substitute and the baking soda into the pancake batter and mix well.
Fry the pancakes in a non-stick pan on the medium heat about 2 and a half minutes on each side. Optionally you can use margarine to lightly grease your pan when frying your pancakes.