Admittedly I don't actually know what American pancakes are supposed to be like, but I'd have expected the much looser and more bubbly batter to make some kind of difference to the outcome!

Since the chickpea water is basically a waste product and had set solid in the fridge, I thought I might as well find something to do with it. It does seem to substitute quite acceptably for recipes that use non-whipped eggs -- but then so does vinegar, or golden syrup ;-p