Egg Substitutes for Eggless Pancakes
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Egg Substitutes for Eggless Pancakes
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No eggs, no problem. This egg-free pancake recipe is fluffy and delicious. Just pick one egg substitute to use and keep the rest of the recipe as is.
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Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar optional
- ½ teaspoon salt
- 3 tablespoons butter optional, melted
- 1 ¼ cups milk dairy or non-dairy
- 1 egg substitute
- butter for cooking, or oil or spray
Egg Substitutions (pick one)
- flax seed meal used as flax egg by mixing 3 tbsp warm water with 1 tbsp ground flax meal, wait 10 minutes for gel-like mixture, mix with wet ingredients
- chia seeds used as chia egg by mixing 3 tbsp hot water with 1 tbsp chia seeds, wait 10 minutes for gel-like mixture, use in recipe with wet ingredients
- Commercial Egg Replacers: see package directions for 1 egg.
- ¼ cup banana mashed, use ¼ cup ripe mashed banana; up to ½ cup for added flavor; mix with wet ingredients
- ¼ cup pumpkin puree canned, use ¼ cup, mix with wet ingredients; add ¼ teaspoon cinnamon to batter
- arrowroot powder used by mixing 3 tbsp warm water with 2 tbsp arrowroot powder, wait 10 minutes, combine with wet ingredients
- Commercial egg replacers: follow the package recommendations to make 1 egg for this recipe. Mix as noted in the package.
Instructions
Choose an egg subsitute:
- Measure, mash, or mix your egg subsitute with the recommended amount of water and wait 10 minutes.
Measure dry ingredients:
- In a large bowl, combine the flour, baking powder, salt, and sugar. Add a bit of cinnamon if desired.
Mix the wet ingredients:
- In a bowl, place the melted butter and milk. Mix these with your chosen egg replacer (after the wait noted).
Make the batter:
- Make a well in the middle of the large bowl containing the dry ingredients and add the liquid ingredients. Using a whisk, mix moving outwards to incorporate everything into a cohesive batter.
Cook the pancakes:
- Heat a non-stick pan or griddle over medium-high heat. Once hot, grease it with butter, oil, or spray.
- Pour ¼ cup of batter for each pancake. Cook for about 2 minutes, until defined edges form and the batter has begun to bubble up at the top. Flip the pancakes and cook for one more minute on the other side. Remove from the pan, continue making pancakes with the rest of the batter, and serve.
Notes
- Make this recipe gluten-free by using a 1:1 gluten-free flour mix.
- Make this recipe gluten-free by using a
- 1:1 gluten-free flour mix
- .
- My top egg replacers are
- Neat Plant-Based Replacer
- ,
- Ener-G Egg Replacer
- , and
- Bob's Red Mill Egg Replacer
- for achieving consistent results.
- Nutritional information calculated using a flax-egg as the replacer. Some data will vary when another substitute is used.
- Make this recipe gluten-free by using a 1:1 gluten-free flour mix.
- My top egg replacers are Neat Plant-Based Replacer, Ener-G Egg Replacer, and Bob's Red Mill Egg Replacer for achieving consistent results.
Nutrition Information
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Serving
1pancake
Calories
108kcal
(5%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
10mg
(3%)
Sodium
312mg
(13%)
Potassium
22mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
106IU
(2%)
Vitamin C
0.001mg
(0%)
Calcium
112mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 108kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 312mg | 13% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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