The flavor was AWESOME! The problem was I couldn’t get them to cook all the way through. Of course with no egg in the mix, I wasn’t worried about the batter being a bit raw in the middle… it’s just I don’t prefer it that way.

I’ll defo try again and tweek the egg substitute and use a better flour. Overall, it was a yummy success.

Thanks again!!

I tried it once with out the egg yolk and they just fell flat. So I’d say the yolk helps with leavening.

I’m just an experimenter so sometimes I don’t know WHY something works I just tried it and it did so I went with it. :)

I was just talking with Mrs. Google on substitutes, and she had among others, your same idea.

Sorry to bother you so much on this, but is the purpose of the egg in your pancakes primarily for ‘Thickening and Binding’ or ‘Leavening?’Your idea seems to be placed in the ‘Thickening and Binding’ category… and I wonder if you concur.

THANKS again so much! I’m sure you can see I’m very new at this, so sorry for the newbie questions.

If you try let me know how it works out!

Question: What would happen if I skipped putting the egg in? Is there a vegan substitute you recommend? Or would I be ok without it completely?

THANKS!!