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 add taste and protein to your favorite ones without raising 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 use natural nut butter with no added sugar for the best results.
2. Flaxseed
Flaxseed can replace eggs in pancakes as long as it’s ground into a fine powder, just like they would 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.
3. Applesauce
Applesauce is a popular egg substitute in baking. Its moisture helps bind ingredients together, adding sweetness and extra fruitiness to recipes.
When substituting applesauce for eggs, use 1/4 cup 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 provide structure and lift in baked goods; some proportions may need to be adjusted when using applesauce as an egg substitute.
4. Yogurt
Yogurt is a good source of protein and gives pancakes a moist texture. Many recipes use it as an egg substitute.
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.
5. 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.
6. Mashed Banana
A ripe banana makes an excellent egg substitute in pancakes. You’ll need about half a cup of mashed banana to replace one egg.
Mashed bananas add sweetness and fruitiness to pancakes, giving them a lovely, moist texture. Add the banana to your wet ingredients and mix well.
