01
Egg Substitute
10.0best for pancakes1:1
Commercial egg replacer; follow box ratio, works for binding and lift in most baking
10.0
egg substitute
in pancakes.
Egg holds pancakes batter together and creates that fluffy interior. Any replacement has to bind the batter and contribute lift, or each cake will be dense and flat.
top substitutes
02
Chia Seeds
8.0best for pancakes1 tbsp : 1 tbsp
1 tbsp chia + 3 tbsp water per egg, rest 5 min
8.0
03
Flaxseed
8.0best for pancakes1 tbsp : 1 tbsp
1 tbsp ground flaxseed + 3 tbsp water per egg, rest 5 min
8.0
show 6 more substitutes
04
Bananas
6.01/2:1
Half a mashed banana per egg, adds sweetness
6.0
05
Applesauce
6.01/4 cup : 1 cup
1/4 cup applesauce per egg, best in baking
6.0
06
Greek Yogurt
5.01/4 cup : 1 cup
1/4 cup per egg, adds moisture and binding
5.0
07
Tofu
5.01/4 cup : 1 cup
Blend silken tofu smooth, 1/4 cup per egg
5.0
08
Avocado
4.01/4 cup : 1 cup
Mashed avocado, adds fat and moisture in baking
4.0
09
Buttermilk
4.01/4 cup : 1 cup
Adds tangy moisture; 1/4 cup replaces 1 egg in pancakes and cakes, tenderizes crumb
4.0