Great question — answering as the UphillTech team:
I've never made pancakes with this exact kind of recipe before (though I have made some that were similar, with eggs, no other leavening, etc.). My limited experience with similar recipes is that I ended up with a rather spongy result, not really a "light" pancake. Thus, it might not be possible to get a very light result without modifying the recipe a bit. Nevertheless, here are a few thoughts: Is the egg enough to keep the structure once the air cools down, or the missing sugar or gluten would have a role in it, so their absence is important, so I have to add some? I don't think you're going to be able to get a very light textured pancake just using eggs, oat flour, and water. Even when...
Full answer by Athanasius: https://cooking.stackexchange.com/a/103822 (CC BY-SA 4.0).
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