To Anne: While I don't have a waffle iron, for my pancakes I use konjac flour to replace the egg, 1/2 tsp per cup of flour. Since it absorbs a lot of water I increased the amount of water by around 25-30% to compensate. NB: it requires having the liquid amount correct from the start, as trying to thin out the batter later leads to failure (not sure if that was a baking powder issue, but that was my experience). I prefer it to eggs, as my GF pancakes rose higher with konjac than they did with egg.

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