I am making vegan pancakes. Milk is easy to substitute, but egg, especially white is quite tricky. I read that flax seeds or chia seeds gel (seeds soaked in water for sometime and form gel-like texture) can be the most common substitution, so I tried chia seeds gel. Problem is that this is only a good binding agent, doesn't make the batter fluffy and light as the egg white should. I have searched online for a while, yet to find satisfying answer....Please help!