Who knew it’s possible to make delicious, tender, pancakes without eggs! The good news? You don’t even need eggs to make the best pancakes ever! I’ll show you several substitutes and my favorite recipe for crispy on the outside, fluffy on the inside pancakes! Go grab your maple syrup and favorite pancake toppings and let’s get going!
I’ve never been much of a breakfast person. I just don’t typically wake up hungry. Maybe, just maybe, that might change if I ate less the night before. Who knows! 🤷♀️
However, I’ve found if I wait until around 9 am or even later, I feel hungry and so eating a later breakfast works for me. We have green smoothies every single day, but on the weekends we like to mix things up. I love making whole wheat waffles on the weekend. And if we have guests staying for the weekend, I love making these baked donuts with chocolate glaze.
No one leaves our house hungry!
Pancakes Without Eggs
It’s not only possible to make pancakes without eggs, it’s preferable. Without eggs, you can enjoy pancakes sans cholesterol.
Truth be told, I’ve never been a fan of eggs. I don’t like the texture or the flavor. I also could experience some undesirable stomach aches after eating eggs. Of course, as a previous IBS sufferer, lots of things gave me stomach aches!
Anyway, I think I’ve made my case that for me, making pancakes without eggs is just a natural preference. Like peanut butter and jelly…which, by the way, are great toppings for pancakes!
What is the Purpose of Eggs in Pancakes?
Eggs play multiple roles in cooking, and one of the key functions is to serve as a binding agent, holding the finished product all together. So, for example, with pancakes you want a light and fluffy pancake, but not so fluffy that you can’t transfer it from the skillet to a plate without the pancake falling apart. Having a a good binding agent helps create a fluffy pancake but one that stays intact.
The good news is there are other ingredients besides eggs that can produce that binding agent, like bananas, flax seed meal, and more.
What is a Good Substitute for Eggs in Pancakes?
There are several great substitutes for eggs in pancakes, like bananas. Here are a list of my favorite egg substitutes you can use to make delicious pancakes:
- mashed bananas
- chia seeds
- ground flax seeds
- whipped tofu
- store-bought egg replacers (such as Ener-G)
In the recipe below, you’ll see I used a combination of both applesauce and chia seeds.
Why You’ll Love Egg-free Pancakes
You’ll love that pancakes without eggs can be made with whole wheat pastry flour and therefore add more fiber to your diet. In addition, I used chia seeds in today’s recipes and chia adds some healthy Omega-3s to your diet.
In fact, there are several other health benefits you’ll want to take note of. Want me to start a list? OK. Here goes. Here are some of the health benefits from today’s recipe:
- Omega-3 fatty acids
You know, that’s just the beginning! Because there are so many nutritional phytochemical in plant-based foods. I love cooking with whole wheat pastry flour for that very reason. It’s more finely churned creating a lighter whole wheat flour. I use it in most of my baked goods and it doesn’t create a heavy, grainy finished product.
And you know what would be delicious on these pancakes? My Vegan Date Caramel Sauce too. You can make it with only two ingredients — dates and water — but I like to add a little bit of peanut butter for added flavor. Most of all, my date caramel sauce is perfect over dairy-free ice cream, but you can serve it on other things like pancakes too!
So, you can imagine, we love these pancakes! We hope you love this recipe for Pancakes With Eggs! If you make it, be sure and snap a photo and share it with us using #namelymarly on Instagram. I LOVE seeing your photos!
You can make delicious, fluffy pancakes without eggs following this recipe. Serve this for breakfast on a Sunday morning, and then freeze the leftovers so you can heat them up for a Monday morning breakfast!
- 2 tablespoons vegan butter
- 1 tablespoon chia seeds
- 1¼ cup plant based milk , vanilla
- ¼ cup applesauce
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
- 1¼ cup whole wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Place vegan butter in a microwave-safe bowl. Heat for 30 seconds in the microwave. Add the chia seeds, milk, applesauce, agave, and vanilla. Stir to combine. Set aside.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
Heat a skillet over medium to medium-high heat. You can either spray the pan with vegetable cooking spray or use a half teaspoon of vegan butter to coat the pan.
Pour the plant-based milk in with the dry ingredients and stir to combine. Some lumps are fine.
Once the skillet is hot, pour the pancake batter (using a 1/4 cup measuring cup) into the prepared skillet. Cook until bubbles form on the top side of the pancakes. Use a spatula to flip the pancakes and cook on the other side until golden brown. Place cooked pancakes on a plate and repeat this process with the remaining batter.
Serve warm with vegan butter, maple syrup, fruit jam, and or fresh fruit.
Freezing Instructions: Cool pancakes and then place on a tray in a single layer. Place the tray in the freezer. Once the pancakes are frozen, transfer to a freezer bag. When you're ready to serve, grab one or two of the frozen pancakes and place in a toaster or toaster oven.
You know, whichever pancakes you’ve landed on, enjoy!