I've made pancakes with water, soya milk and vegetable oil and you can't tell the difference to be honest. I skipped the egg because I ran out, but I followed a vegan recipe and the texture is a little more fragile, but not noticeably. I also use a vegan or soya spread instead of butter sometimes or a combination of that and oil depending on what I am making.
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You don't need egg in anything for raising or the likes, so simply omit the egg. You don't need a substitute for it, it is merely a binding agent
Milk, easy, use soya or almond milk, or even plain water, if you had to.
Butter: again easy, soya marg had been my most successful substitute for cakes and the likes. I use Pure (which is a make) soya marg.
As for pancakes, well I have never put marg or oil on in them just on the griddle. Milk, flour, sugar, sorted.
Milk, easy, use soya or almond milk, or even plain water, if you had to.
Butter: again easy, soya marg had been my most successful substitute for cakes and the likes. I use Pure (which is a make) soya marg.
As for pancakes, well I have never put marg or oil on in them just on the griddle. Milk, flour, sugar, sorted.