From the Tightwad Gazette books I knew that soy flour could be substituted for eggs--one tablespoon soy flour plus 1/4 cup water per egg, if I remember rightly.
Some time after we got our Komo brand electric grain mill, I started wondering about whether flour made from other kinds of beans would work as an egg substitute, too. The Komo mill can grind dried beans into flour, but it takes two passes through the machine: one on a coarse grind setting, and then one on fine grind.
I tried this in recipes that called for one or two eggs, and it seemed to work all right. Today I put it to a bigger test, using bean flour in place in 7 eggs in a doubled puff pancake recipe (which can be found through the Recipes tag at the right).
That definitely came out differently, which is not really a surprise. Bean flour plus water doesn't have the viscosity of raw eggs, and so the pancakes didn't really rise at all. Usually they rise quite high, well over the tops of the pans).
The kids mostly liked the pancakes, though, and some of them preferred them to the original recipe.
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