Eggs, eggs, and more eggs! Like me, you probably eat up to 10 eggs per week as part of your breakfast. Eggs are cheap, high in protein, and delicious!
But if you’re also like me, your cholesterol levels are through the roof because you love eggs and want to include them in your breakfast every day of the week!
So how can we enjoy our beloved egg-based flapjacks while lowering cholesterol levels? Here are great egg substitutes for pancakes that will add taste and protein to your favorite pancakes without raising your cholesterol or harming the environment!
1. Nut Butter or Seed Butter
Peanut butter and other nut jars of butter make a great replacement for eggs in pancakes. Not only do they add a similar creaminess, but they also help bind the ingredients together. Just be sure to use natural nut butter with no added sugar for the best results.
2. Non-dairy Milk
Using soy or almond milk instead of dairy will work well as egg substitutes for pancakes. Add less liquid than you would if using an egg – one tablespoon is usually sufficient. A little bit of vinegar (white or apple cider) can help things come together too.
3. Flaxseed
As long as it’s ground up into a fine powder, flaxseed can replace eggs in your pancakes just like they would replace the eggs in an omelet or quiche. Before adding them to the batter, whisk some ground flaxseeds into water or non-dairy milk.
Mixing ground flaxseed with water creates a gel-like substance that can be used as an egg substitute in many recipes, including pancakes. Mix one tablespoon of ground flaxseed with three tablespoons of water and let sit for a few minutes to thicken.
Then, add to your pancake batter as you would an egg. Ground flaxseed is a good source of fiber and omega-3 fatty acids.
4. Applesauce
Applesauce is a popular egg substitute in baking. Its moisture helps to bind ingredients together while also adding sweetness and extra fruitiness to recipes.
When substituting applesauce for eggs, use 1/4 cup of applesauce for each egg. You may need to add extra flour to your recipe to account for the applesauce’s moisture.
However, since applesauce has less fat than eggs, you’ll want to increase the amount of butter or oil. Eggs have been known to provide structure and lift in baked goods; when using applesauce as an egg substitute, it may also be necessary to adjust some proportions.
5. Yogurt
Yogurt can be used as egg substitutes for pancakes in many recipes. It’s a good source of protein and gives pancakes a moist texture. To use yogurt as an egg substitute, replace each egg in the recipe with 1/4 cup (60 grams) of yogurt.
You can use any yogurt, but plain or Greek yogurt works best. The thickness will depend on how much liquid is added to the batter.
6. Chia Seeds
Chia seeds make great vegan egg substitutes in pancakes because they’re high in fiber and omega-3 fatty acids, which help regulate blood sugar levels.
They work well as an egg substitute because they thicken when mixed with liquids. To use chia seeds as an egg substitute, mix two tablespoons of chia seeds into three tablespoons of water and let it sit for 10 minutes before adding it to the pancake batter. Be sure not to add too much liquid, or you’ll end up with gooey pancakes instead of fluffy ones.
7. Mashed Banana
A ripe banana makes an excellent egg substitute in pancakes. You’ll need about 1/2 cup of mashed banana to replace one egg.
Not only will it add sweetness and fruitiness to your pancakes, but mashed banana also gives them a lovely moist texture. Add the banana to your wet ingredients and mix well.
8. Aquafaba
Aquafaba is the water that chickpeas have been cooked in. It has a similar consistency to beaten eggs and can be used as a replacement in many recipes.
Aquafaba can be used to make meringues, mayonnaise, and even pancakes! Using it as an egg substitute, use three tablespoons of aquafaba for each egg.
Mix it with sugar before adding any other ingredients. The mixture will also need a bit more cooking time than usual, but they’ll turn out just as fluffy and delicious!
9. Silken Tofu
Tofu has a similar protein content to eggs and contains iron, calcium, and magnesium. When used as an egg replacer, tofu provides a moist texture. Add 1/4 cup of water per 1/4 cup of tofu and blend until smooth. Then use as you would regular eggs in your recipe.
10. Egg-Free Buttermilk
This mixture can be used in place of buttermilk in recipes. The acidity of the vinegar or lemon juice will react with the baking soda to help the pancakes rise. Combine 1 cup of non-dairy milk with one tablespoon of white vinegar or lemon juice and sit for 5 minutes.
Conclusion
Baking is a science, and specific ingredients serve specific purposes. Eggs are no exception. They add structure, leavening, fat, and binding properties to baked goods.
So what do you do when a recipe calls for eggs, and you’re all out? Never fear; you can use plenty of substitutions in a pinch!
Eggs are a vital ingredient in pancakes, providing structure and leavening. But what if you’re out of eggs or need to make an egg-free breakfast? Here are egg substitutes for pancakes, including bananas, yogurt, flaxseed meal, and more.
With a bit of creativity, you can enjoy a delicious and satisfying pancake breakfast without using any eggs at all!
