I tested two recipes this Round, one with real egg whites and the second using egg replacer (Orgran).
Essentially, the recipes for the two versions are identical except for the egg. Clearly version 1 with real egg whites was the unanimous favorite (the bottom two pancakes in the picture). It came out fluffier and cooked better too, in terms of its “flippability.” In contrast, the version 2 (the top pancake) suffered from a lack of leavening and the batter tend to stick, resulting in deformed pancakes due to failed flipping. In fact of the 4 “egg” pancakes (version 2) I only had one slightly round one whereas all four egg pancakes (version 1) came out nicely. Overall the difference between the two (apart from aesthetics) was slight but still discernable. However, I still feel there is much room for improvement. The best was actually Round #1 (which I did not post) where I used 1 chia egg and 1 real egg (both whites and yolks). I wonder if the added fat from the yolk is the trick. Maybe my next tweak shall be to add oil.
Also, unlike most recipes, I did not fold in the blueberries into the mix but rather added them directly onto the skillet after pouring the batter. Part of it was because I felt the need to ensure that there were equal number of blueberries per pancake (6) – perhaps a manifestation of my OCD? I loved how the juices squirted out with every bite!
Round #4 coming up soon!