Whether you've just run out of eggs or you're deciding to give them up altogether, this list of egg substitutes in pancakes has got you covered.
What’s the Problem with Eggs Anyway?
Now, more than ever before, conscientious consumers from around the world are seeking out the best egg substitutes for pancakes. Many individuals are becoming more reluctant to eat eggs due to concerns about the harsh and unsanitary circumstances in which the chickens are kept, due to increased media coverage of factory farming conditions.
The production of eggs is associated with a number of negative consequences for animal rights, the environment, and human health. As such, egg-free alternatives are becoming more popular in baking and cooking at home.
In addition to a rich, savory taste, eggs serve a number of other purposes in many pancake recipes.
- They keep the structure intact by acting as a binding agent or glue for different ingredients.
- When heated, eggs help the dough rise, in turn ensuring a delightfully fluffy texture.
- They retain a desirable moisture that’s key to great pancakes.
Luckily if you’re looking for an egg substitute in pancakes, there are several nutritious options available that you can probably find already in your pantry. Failing that, many of these healthier alternatives can be easily found on the shelves of your local store.
Although the flavor and texture of each egg substitute in pancakes listed below will vary, they all have something unique to offer and that’ll make you prefer them over the conventional pancake recipe.
Here are our top selections, without further ado. We hope you keep an open mind and enjoy them!
1. Mashed Banana as Egg Substitute for Pancakes
Frequent visitors to our site may recall our discussion on the myriad of things you can do with ripe bananas. Mashed bananas are a terrific egg substitute in pancakes as they provide both moisture and sweetness to any dish they touch, making them ideal for baking.
On top of that, they are a better choice for your health than eggs as they have less cholesterol and their moisture means you’ll need less oil on the pan. Their sweetness also means you won’t have to use as much sugar either. To substitute one egg, mash up one medium-ripe banana.
- Bananas should first be mashed till smooth.
- Afterward, stir in plant-based milk and mix them with your dry ingredients. Take note that if you want light, airy pancakes, use extra sprinkles of a raising agent like baking powder.
We recommend that you only buy Fairtrade and organic bananas if possible, as this defangs unethical plantations that exploit vulnerable workers and damage the natural environment.
2. Flax Seeds to Make "Fleggs"
Eggs formed with flax meal and water are colloquially referred to as “fleggs”. When pulverized, these antioxidant-rich flax seeds can replace eggs in baking and cooking in vegan recipes that call for an egg alternative. As luck would have it, you can make a flax meal at home using your coffee grinder.
- Three tablespoons of water and one tablespoon of flax meal is the ideal proportion to follow in any recipe. This should give you a mushy and sticky texture that’s near-identical to that of real eggs. For optimal results, we recommend using hot water during the process.
- Afterward, stick this drippy mixture in your fridge and leave it to sit for 15 minutes.
- Once it’s done it should help bind your pancake ingredients together.
Bear in mind, that flax eggs can’t hold as much air as conventional eggs, so your pancakes won’t be as fluffy with them.
If this is a dealbreaker, just add a sprinkle of baking powder and soda to compensate.
3. How to Use Chia Seeds in Pancakes
When it comes to vegan egg replacements in pancakes, preparing both chia and flax seeds is quite a similar process. Again, chia seeds can be pulverized using the coffee grinder in your kitchen.
- To create chia seed eggs (cheggs?), simply fill a small dish halfway with warm water and add one to two tablespoons of chia seeds.
- Place this gooey mixture into your refrigerator for 5 minutes, until it has a thick, gel-like texture.
- Afterward, add this slimy texture to your batter and stir thoroughly before baking as usual.
When using a chia seed egg substitute in pancakes, it’s possible to use white or black seeds. We also recommend that you add some chia seeds to your pancakes if you want to give them a fantastic crunch and flavor.
Health fanatics reading this may be pleased to know that both flax and chia eggs are abundant in healthy omega-3 fatty acids, which enhance their overall antioxidant properties.
4. Applesauce: A Fruity Egg Substitute for Pancakes
In a similar vein to the previous mashed banana entry, applesauce is a fruit-based egg substitute for pancakes. Adding flavor, sweetness, and moisture, all at the same time, applesauce helps cut calories in your diet due to its low salt and fat levels, making it a great healthy alternative to use in any recipe.
- In lieu of one egg, stir together 1/4 cup unsweetened apple sauce with your wet ingredients before adding them to the dry ones. Fresh apples may be used to make homemade applesauce, or any organic kind can easily be purchased from your local store.
- Like bananas, combine applesauce with raising agents like baking powder and soda to help keep your pancakes fluffy and light.
5. Aquafaba: A Tasty Way to Prevent Foodwaste
Translated roughly from Latin as ‘bean water’ aquafaba is the thick liquid left behind after cooking legumes like beans or chickpeas. When combined with other plant-based ingredients like starches, aquafaba can be used to bind, emulsify, and thicken any recipe’s ingredients. Properties that put it on par with those of ordinary eggs.
Since the proteins and carbohydrates in this vegan alternative are structurally comparable to those in egg whites, it may be used as an egg substitute in pancakes. In vegan recipes, you may use aquafaba as an egg replacement by substituting 1 tablespoon of aquafaba for 1 egg yolk.
Since aquafaba is just the liquid from canned beans or chickpeas, it may be made at home for a fraction of the cost of commercial products. In our opinion, handmade aquafaba may be superior to store-bought since canned beans typically include salt and plastic residues.
A final reason why aquafaba makes a good egg substitute in pancakes is due to the fact that it’ll help produce light, fluffy pancakes naturally, meaning that you don’t have to overdo it with the baking powder or soda.
Vegan Pancake Recipe Without Eggs
As the article draws to a close, we’d like to teach you how to make a yummy vegan breakfast, using mashed banana as an egg substitute in pancakes.
- 1 cup of flour, wholewheat or all-purpose flour works great
- 2 tablespoons of organic sugar
- 1 tablespoon baking powder
- ½ teaspoon of salt
- 1 medium ripe banana
- 1 cup non-dairy milk such as oat
- 1 teaspoon apple cider vinegar (optional)
- 1 teaspoon vanilla extract, to taste
- ½ teaspoon of cinnamon (optional)
- Combine the flour, sugar, baking powder, and salt in a medium bowl.
- In another bowl, mash your medium-ripe banana and combine plant-based milk, apple cider vinegar, and vanilla extract in a medium bowl or liquid measuring cup.
- Mix the liquid mixture in with the dry ingredients.
- Whisk until smooth and stir thoroughly.
- Allow 5 minutes for the batter to settle.
- Over medium heat, pour approximately ½ cup of pancake batter onto a non-stick pan or griddle.
- When the top of the pancake starts to bubble, turn it over and continue cooking until golden.
- Serve warm and drizzled with maple syrup, berries, nuts, or chia seeds. Feel free to experiment with toppings.
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