The main problem with this substitution is that even though there was a little more liquid, there was nothing to counterbalance the flour. The batter was thick, sticky, and hard to work with: It took a little more whisking than usual to create a homogeneous mix, and I had to use my hands to get the batter out of the measuring cup and onto the skillet. Because of the texture, the mix also didn’t properly expand while cooking. Instead, my no-egg pancakes just rose, so they ended up looking more like biscuits. On the bright side, they cooked pretty quickly (approximately 1.5 minutes), and were quite sturdy and easy to flip.