My son and I had a lot of fun making these together!
Because I had a lot of egg replacer left over from my foray into vegan french toast, I decided to use some of it up by veganizing this originally non-vegan recipe for chocolate chip pancakes. The original recipe was really egg-heavy (the originator of the recipe is grain-free, I believe, so it makes sense), so it seemed like a true test of the egg replacer.
I’m not sure if this would have been the case with real eggs or not, but the pancakes ended up sort of reminding me of a cross between an omelette and a pancake, that tasted really good! As weird as that sounds, I don’t think you can really go wrong with chocolate chips (dark, vegan chocolate chips, obviously) and banana. I did feel like I could tell it wasn’t made with real eggs. The egg replacer gets the texture bang on, but the taste isn’t the same. However, since the chocolate and banana were the stars of this show, it wasn’t an issue for me.
Because the texture was a bit funky (compared to a traditional pancake, that is), I was concerned about how well they would freeze (I made a 10x batch of these, so I could freeze them for future quick breakfasts). No problems there! I froze them with little pieces of wax paper in between so I could separate them easily, and then I just pop the pancakes in the toaster to warm them up. I’ve been eating them plain, and I think they’re great just like that. My son likes to spread peanut butter on them.