The Top 5 Egg Alternatives for Pancakes

The majority of us just cannot survive without eggs. They are found in almost every baked dish imaginable, in a breakfast full of protein, and of course, in pancake batter. In addition to providing moisture and aiding in batter mixing, eggs also help make pancakes light and fluffy when cooked and contribute to their overall flavor and appearance, giving them a golden-brown look as they cook in the pan.

Nonetheless, there are some justifications for excluding eggs from your batter, such as an egg allergy, adherence to a vegan diet, or a general dislike of frying with eggs. There are many different types of egg substitutes available, ranging from common pantry staples like peanut butter and applesauce to more specialized products like tofu and chia seeds.

These substitutes will perform the same function as eggs in your batter without sacrificing flavor or texture. Whatever you choose to use in place of an egg, the result will still be a pancake with lots of flavor and fluff that might even be healthier for you. Take a look at our list of the top 5 egg alternatives for pancakes to make your favorite morning dish taste even better without using any eggs.

1. Applesauce

When making pancakes, applesauce, whether homemade or purchased from the supermarket, works wonderfully as an egg substitute. For each egg in your pancake recipe, use ¼ cup of applesauce. Since applesauce is naturally sweetened and flavored with cinnamon and nutmeg, you may cut back on the sugar in your recipe to make a healthy pancake.

2. Mashed Banana

Mashed bananas make a good fruit substitute for the eggs in pancakes. Though they will keep your pancakes dense and moist and bind the batter together without the need for eggs, bananas will impart a mild banana flavor to the finished product, so be sure you’re comfortable with that before making your pancakes. To make pancakes, use ¼ cup of mashed banana for each egg.

3. Chia Seeds

Although chia seeds are often used in nutritious smoothies and bowls, they can also act as a binder in pancake batter, much like eggs do. To replace eggs with chia seeds, mix 1 tablespoon of ground chia seeds with 3 tablespoons of water, stirring until the mixture thickens and is thoroughly absorbed. A pancake made with chia seeds will be denser, heavier, and have a hint of nutty flavor.

4. Silken Tofu

Use silken tofu to make pancakes that are healthier than your typical batch. Tofu has no taste, so substituting it for eggs in your batter won’t affect the end product’s flavor, but it will give your pancakes a firmer consistency. Blend ¼ cup of silken tofu and add it to your pancake batter to replace one egg.

5. Nut Butter

To achieve a nutty yet airy and light pancake, substitute your preferred nut butter for the eggs. Make a pancake with 3 tablespoons of your favorite nut butter (cashew, almond, peanut, etc.) that is high in protein and tastes great. To ensure that all of the components combine well, use a creamy nut butter.

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