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Knowing a few good egg substitutes will come handy even if you aren’t vegan. For instance, you might find them useful if someone who has egg allergy comes over and you really want to treat them to something tasty. Or maybe you decide to cut on calories and lose a few pounds (you never know what the future holds).

You know how your sweet tooth immediately start raging precisely when you realize you can’t cook anything sweet? Because you have no eggs in the pantry, for instance. Well, this list is a life savior in critical moments.

Also, the egg substitutes listed here can be used for more than pancake recipes. For more than sweets, actually. Think omelets and quiches! However, I remain firm in my decision to make pancakes every Sunday morning, whether there are eggs or not. And this is a means to that end!

How Eggs Work in Pancake Recipes


Besides flavor, eggs have a few more important functions in pancake recipes:

–    Provide structure by binding together the ingredients and by hardening when heated;

–    Act as a natural leavening agent and boost fluffiness;

–    Contribute moisture due to their high content of fat and liquid.

You should be aware that no substitute can quite replicate all these egg features. When you use egg substitutes, the taste and texture of your sweet treat will inevitably change. But that’s not always a bad thing! Keep an open mind and surprise yourself.

List of Egg Substitutes for Your Vegan Pancake Recipes


#1 Flax eggs

Flax eggs, also known as “fleggs” are made of water and flax meal. The proportion is three tablespoons of water and one tablespoon of flax meal. After this is mixed and left in the fridge for 15 minutes to set, you get a gooey, sticky, gel-like mixture that helps bind the ingredients in the recipe together.

Note: Flax meal is obtained by grinding flax seed. You can make it at home by using your coffee grinder. Also, make sure the water you’re using is not cold. Hot is best.

Flax eggs do not have the ability to trap air and won’t make your pancakes as fluffy as regular ones. So, make sure to add baking powder and baking soda to your pancake recipe.

#2 Chia Eggs

Chia eggs are similar to flax eggs both in the manner of preparation and the way they work in pancake recipes. They’re made from ground chia seeds (1-2 tablespoons) and hot water. Let the mixture sit in the fridge for a while before adding it to the batter until sticky.

Note: Both flax eggs and chia eggs are excellent sources of omega-3 fatty acids, which means they’re very healthy!

#3 Applesauce

Applesauce is a great fruit alternative that, besides extra flavor, gives extra moisture to your pancake recipes! Well, that’s pretty much all it does since it doesn’t do any leavening. That is why you should combine it with baking powder and baking soda. It is perfect for apple-cinnamon pancakes. Replace one egg with a ¼ cup applesauce.

Alternatively, you can replace one egg with one medium mashed banana. I love bananas because they are naturally sweet, which allows you to skip the sugar. They are also thick enough to replace a portion of the flour in the recipe so, your pancakes will be much healthier in general. Not to mention they’ll be packed with protein!

#4 Aquafaba

The fancy-sounding term refers to something that is extra simple (and borderline disgusting). Aquafaba is the cooking liquid of legumes like beans and chickpeas you usually throw away. Being a unique mix of proteins, starches, and other soluble plant solids, aquafaba provides foaming, emulsifying, binding, and thickening properties very similar to those of eggs.

It is perfect for various desserts like meringues, pavlova cakes, macarons, as well as baked goods. More importantly, aquafaba produces vegan pancakes that are quite fluffy and soft!


#5 Baking soda and vinegar

There’s another combo that can make your pancakes super-fluffy and airy. Combine one teaspoon baking soda with one teaspoon vinegar instead of one egg, and watch them bubble up.

Note: White vinegar is the best, but if you’re out of stock, replace it with apple cider vinegar or lemon juice. However, expect the taste of your pancakes to change a bit.

#6 Arrowroot powder

Two tablespoons arrowroot powder replace one egg. Arrowroot powder is a starch which acts as a binder in various recipes like baked goods and puddings. However, similar to flax and chia eggs, arrowroot powder doesn’t act as a leavening agent and should be combined with baking soda and/or baking powder.

Note: Don’t add this powder directly into the pancake batter; mix it with equal parts of water first.

#7 Silken tofu

Substitute a ¼ cup silken tofu for one egg. Similar to bananas, silken tofu contributes extra moisture and proteins. And again, it works best when combined with a leavening agent. Puree it before adding it to the batter to avoid chunks in your pancakes and expect a rather dense final product.

Vegan Pancake Recipe with Flax Eggs



3 tablespoons water

1 tablespoon flax meal

3/4 cup coconut milk

1 cup whole wheat flour

1 tablespoon sugar

1 tablespoon lemon juice

2 tablespoons vegetable oil

1 tablespoon baking powder

1/4 teaspoon salt

1 tablespoon vanilla extract


Method of preparation:

In a small bowl, mix the ground flax seed with warm water. Place in the fridge for about 15 minutes until a sticky mass is obtained.

Whisk together the whole wheat flour, baking powder, sugar, and salt.

Add the coconut milk, vegetable oil, lemon juice, vanilla extract, and flax egg. Stir together until smooth and homogeneous.

Heat a skillet or griddle over medium-high heat. Grease with some vegetable oil or non-stick cooking spray. Pour about a 1/4 cup pancake batter onto the skillet for each pancake.

Cook until bubbles appear on top, then turn and cook the opposite side for 1-2 minutes until golden brown.


Serve warm.



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