A hot, steaming stack of pancakes is a quick and simple addition to your breakfast menu. Requiring only a few ingredients — eggs, milk, flour and baking powder — pancakes have been a staple around the world since prehistoric times. The eggs in pancakes sometimes pose a problem for people due to allergies or dietary restrictions. If you do not eat eggs, however, you can still enjoy pancakes at your morning table when you know what substitution to make.
Substitute fruit in place of eggs. Some options include one-half mashed banana, 1/4 cup of applesauce or 1/4 cup of pumpkin puree per egg.
Use flaxseed powder. Mix 1 tsp. of flaxseed powder with 1/4 cup of water to replace each egg called for in the recipe. Allow the mixture to stand for 10 minutes before use.
Use mayonnaise. Three tbsp. of mayonnaise for each egg is the recommended replacement.
Use a powdered egg replacement. Read the package instructions to determine how much powder to substitute for one egg.
Use a combination of common ingredients such as two tbsp. of water, one tbsp. of oil and two tsp. of baking powder for each egg.
An offbeat recommendation calls for snow as an egg substitute in pancakes or puddings. Use two tbsp. of snow for each egg called for in the recipe.
References and ResourcesThe Cooking Inn: Egg Substitutes
VegWeb.com: Egg Substitutes
Madhuram's Eggless Cooking: Egg Substitutes