What is the egg substitute for pancakes?

In this brief guide, we will answer the query, “What is the egg substitute for pancakes?”. We will also talk about why eggs are added to pancakes.

What is the egg substitute for pancakes?

There are many substitutes for eggs to make good and delicious pancakes. Here we will explore the possibilities of substitutes for eggs:

Applesauce 

Applesauce is a puree made out of cooked apples that can be used to replace eggs while making pancakes and other baked goods. The applesauce adds moisture and sweetness to the pancakes. 65 grams of applesauce can substitute for an egg in most recipes.

Aqua faba 

Aqua faba is the liquid that is in the canned chickpeas or any other canned legumes. When drained off the content in the can, the liquid resembles egg white and can be added to the pancake recipes as it helps in binding, adding moisture, and does not have much flavor in itself.

Chia egg 

Chia egg is not actually an egg but when ground chia seeds are soaked in water for 10-15 minutes, it resembles an egg in texture. When added to pancakes, it gives moisture, a nutty flavor, and adds fiber and omega-3 fatty acids to the pancake. One tablespoon of chia seeds and 3 tablespoons of water can replace an egg.

Silken tofu 

Silken tofu is a soy product that can be blended to make a puree and added to pancakes to replace eggs in the recipe. An egg can be substituted for 60 grams of pureed silken tofu.

Avocados 

Pureed avocados are the best replacement for eggs as they are a rich source of healthy fats and can make pancakes ideal for health-conscious people.

Flax egg 

Flax eggs are not a typical egg but are a mix of powdered flax seed and water and soaked for 10-15 minutes to form a gel-like substance that resembles a whipped egg. A flax egg is similar to a chia egg and can add moisture and lots of fiber and omega-3 fatty acids to the diet. It makes the pancake a healthy breakfast option.

Pumpkin puree 

Pumpkin puree adds density and volume along with the color and flavor to the pancakes and is an excellent substitute for eggs. Some pumpkins have a sweet taste to them which allows for reducing the addition of excess sugar in the recipe. No added sugar makes the pancakes healthy.

Nut butter 

Nut butter such as peanut butter, almond butter, and cashew butter is a great replacement for eggs in pancake recipes as they add flavor and texture to the finished product. One should be mindful to use a creamy nut butter variety rather than the crunchy ones to get a fine batter for pancakes.

Mashed banana 

Mashed bananas are a relatively popular and more accessible alternative for eggs to make pancakes. The bananas will add their signature taste and flavor to the pancakes along with the moisture and softness. 65 grams of bananas can replace an egg in the recipe.

Commercial egg replacer 

Commercial egg replacers are available in the market and work perfectly fine but will have no added flavor to them, unlike other alternatives we discussed. The egg replacer contains tapioca flour, arrowroot, and leavening agents that perfectly replace eggs and give an almost similar outcome.

The amount of egg replacer is very well mentioned on the labels, so consider reading the instructions before adding it to the recipe.

Yogurt 

Yogurt and buttermilk are a great replacement for eggs as they add moisture and slight sourness to the pancakes. It is always advised to use unflavored greek yogurt to have a pancake with no extra additional flavor from the flavored yogurt.

Carbonated water 

Carbonated water acts as a leavening agent as well as adds mixture to the pancakes. Adding carbonated water to the pancake mix can make the pancakes moist and fluffy without adding any eggs. 60 ml of carbonated water can replace an egg in the recipe.

Why are eggs added to pancakes?

Eggs are generally added to pancakes and other baked goods because of the following attributes:

Binding agent 

All the dry ingredients need to hold together to form a batter and eggs in the recipe help to bind all the ingredients to give the pancakes their shape and texture and prevent the batter from falling apart.

Leavening agent 

Eggs help the pancakes to become fluffy as it helps trap pockets of air in the batter which expands during cooking to give an airy texture.

Adds moisture 

The eggs add moisture to the pancakes as the liquid from the eggs is absorbed into other ingredients in the recipe.

 

Conclusion 

In this brief guide, we answered the query, “What is the egg substitute for pancakes?”. We also talked about why eggs are added to pancakes.

I hope you find this blog useful. If you have any questions, please let us know.

References

https://www.healthline.com/nutrition/egg-substitutes#TOC_TITLE_HDR_14

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