which you’ll find cropping up in vegan recipes. “Ripe bananas, flaxseed, tofu and aquafaba (chickpea water) can all be used as vegan egg replacements in baking,” advises Andrew.
Once the pan is hot, pour a small ladleful (around two dessert spoons) of the batter into one side of the pan and spread with the back of the spoon until around 10cm/4in in diameter. Make a second ...
It’s known as aquafaba (meaning bean water) and there is a whole website on it (aquafaba.com). It’s a revelation for people who don’t eat eggs or want to avoid raw eggs (e.g. pregnant women).