If you're looking for egg replacements to make pancakes, there are several options available that can provide similar binding and moisture properties. Here are some common egg substitutes for pancakes:
Applesauce: Unsweetened applesauce can work as a substitute for eggs in pancakes. Use ¼ cup of applesauce per egg called for in the recipe. It adds moisture and helps bind the ingredients together.
Mashed Banana: Mashed ripe banana is another excellent egg substitute. Use ½ of a mashed banana per egg. The banana adds sweetness and moisture to the pancakes.
Yogurt: Plain yogurt can replace eggs in pancakes. Use ¼ cup of yogurt per egg. It helps with moisture and gives a slight tangy flavor.
Silken Tofu: Silken tofu can be blended or mashed and used as an egg replacement. Use ¼ cup of blended silken tofu per egg. It provides moisture and a soft texture.
Flaxseed or Chia Seeds: Flaxseed meal or chia seeds can act as egg substitutes. Mix 1 tablespoon of flaxseed meal or chia seeds with 3 tablespoons of water to replace one egg. Let the mixture sit for a few minutes until it thickens and becomes gel-like. This mixture works well for binding purposes.
Commercial Egg Replacer: There are also commercial egg replacers available in stores, which are specifically designed to substitute eggs in baking. Follow the package instructions for the appropriate measurement to replace eggs in your pancake recipe.
Remember that these substitutes may slightly alter the taste or texture of your pancakes. It's always a good idea to experiment and find the substitute that best suits your preferences.