I made these for my son, who is allergic to wheat, milk, and eggs (among other things). I substituted chia gel (3 Tbs chia seed soaked in 3/4 cup water) for the eggs, used powdered raw vanilla, and subbed real maple syrup for the agave, as I don't believe agave nectar is healthy. The batter was always too thick to bubble, but I cooked them on low and watched closely and they did not burn. Next time I would try only 2 tbsp chia seed (but keep the liquid the same). My son enjoyed them so much he had three servings and asked for more. They are sweet enough that he didn't even think to ask for syrup until his third serving. The rest of us liked them as well. Thanks for the recipe! ** okay, I came back and made these again, this time exactly as the recipe was written (using eggs, but I did still sub maple for the agave). I thought they tasted quite eggy plain and preferred them topped with organic chocolate hazlenut spread and maple syrup. I also tried coconut butter, homemade strawberry syrup and homemade apple cider syrup on them, but those weren't as big of a hit with my family. I actually think I preferred the chia seed version, but my children loved these with eggs as well.
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I made these for my son, who is allergic to wheat, milk, and eggs (among other things). I...