Eggs. They’re useful if your making an omelet or a soufflé. But, often, they’re not necessary to the batter or baked goods in which they’ve become a staple ingredient. Really, eggs are just a binder and there are plenty of items that can be effectively used to do the job—some of which can deliver a welcome additional depth of flavor.

Recently, there had begun a debate between my husband and I regarding whether or not eggs were required for a batch of fluffy pancakes. I had been trying to develop a formula for light and fluffy vegan pancakes without much success. The taste was always there in recipes for classic blueberry, rich chocolate, chocolate chip or the more extravagant orange pineapple ginger. But, admittedly, they all fell a bit flat or worse they would lie like an anvil at the bottom of our stomachs…for hours. Because of this experience, he concluded that while eggs may not be needed to combine dry ingredients they certainly did assist in digestion. He insisted on adding an egg whenever it was his turn to make Saturday morning breakfast. Defiantly, I was determined to prove him wrong.

I searched high and low for a beacon of light that would lead me into the promised land of an airy pancake. (As a rule, I’m not a fan of egg replacer powders that are mixed with water because of the metallic after taste that seems to follow me around for hours afterward.) And so, my inquiry continued until I unexpectedly hit an epiphany through a few sources who offered an odd element to the formula: carbonated water. Eureka. It made perfect sense. The carbonation would add the lift I had been seeking. Or, at least in theory. I crossed my fingers and—with the help of one of the recipes I found—added it to my existing recipe. I smugly served the newly improved vegan pancakes to my family. I suspected they would be well received though I couldn’t imagine just how much that little bit of sparkle would shine on my breakfast table. The seltzer had made them every bit as good—better, even—than those cherished pancakes of my youth. And, according to my husband, there are the best pancakes I have ever made, bar none.

With thanks to Katherine at the ppk, I post my own version of eggless pancake batter to which I have happily replaced some of my original measurement of “still” water with seltzer.

Vegan Pancakes
The Dry goods
scant 2 Cup all-purpose unbleached flour*
2 tsp ground flax seeds**
1 tsp wheat germ
2 tsp baking powder
1 or 2 dashes of salt
2 tsp raw sugar

The Wet stuff
1 ¼ Cup soy milk
½ C seltzer water
1Tsp fresh lemon juice
1 tbsp flax oil
1 or 2 tsp water to thin out batter as needed (I like it on the thin side. Makes ‘em lighter.)

Coat cast iron skillet or griddle with a tsp of margarine and heat at Medium temperature. Dissolve sugar in lemon juice. Add remaining wet ingredients. Combine dry ingredients in separate bowl. Pour in wet ingredients and stir to blend without over mixing. Let rest 5 minutes. Stir again once or twice. Measure out batter in ¼ C each onto heated griddle. When taking off of griddle spread a little bit of margarine on top. Serve with maple syrup, all-fruit jam, peanut butter, honey or sprinkle with cinnamon sugar.

*Since the first try, sometimes I have measured out 1 1/2 C flour; ½ C whole wheat pastry flour
**Flax seeds are often used to sub out eggs and so I originally added these during my quest for a vegan pancake. They add omega 3’s, a little protein, fiber and antioxidants. Be sure not to add any more than 1Tbsp, however, as it will elicit an odd aftertaste.