- In today's video,
we are going to try a few egg substitutes to make pancakes.
Now, on this channel, I have a lot of pancake recipes
and they all use a traditional egg.
There are always comments asking,
what can I substitute for a regular egg?
And today I am going to show you my top picks
and we're going to test out two of the methods.
The rest, I will have a link right below this video,
so you're not watching for a long time
and you can read all about the egg substitutes
after the video.
So let's get started.
My top suggestion as an egg substitute is flax meal
or ground flaxseeds.
They gel up the best
so that is always my recommendation
is to make what's called a flax egg.
And I'm going to show you how that's done in just a second.
The second one that people often use is also a chia egg
and that's where you take chia seeds
and create chia gel.
And we use this to bind up the ingredients to make pancakes.
Now, the third substitute is a commercial egg substitute.
You can find many of them, I'll link a few below this video,
and they're usually pre-packaged,
done and ready for you,
where you would then follow the package instructions
because all brands are slightly different,
to make also an egg substitute.
Other things that you can use
to bind your pancake ingredients
are going to be canned pumpkin,
so the measurements for that it's also right below,
and a very ripe banana.
You can also mash that up
and use it to bind your pancakes ingredients.
So let's start making some egg substitutes.
So the first one we're going to do is our flax meal
or flax egg.
We have one tablespoon of ground flax meal
and we are going to take three tablespoons of warm water.
And you're going to want to mix this in a small bowl or dish
and then take a knife or something and stir it.
Now, this is going to need to sit in your counter
for about five to 10 minutes to absorb the water and gel up.
So up next are chia egg.
Chia egg, same thing.
We take one tablespoon of chia seeds
and three tablespoons of water.
Now, chia absorbs a lot of liquid.
And again, we want to make sure that they all
kind of stir it around a little bit.
I like to kinda go back and go around.
Now, this is our commercial egg replacer.
This particular brand says,
"Two tablespoons of water to one of these egg mix."
And this one happens to be made with chia seeds
and garbanzo beans or garbanzo bean powder.
So I highly suggest that you take a look
at the back of the ingredients
and see what yours might be made up with.
So 1 to 2 on this one. Okay.
And same thing we're going to take our knife
and just give it a good mix.
Now, the purpose is to bind the dry ingredients
and the wet ingredients
to give you the fluffy pancake texture
that you love in your pancakes.
So after 10 minutes,
I'm going to show you what our flax egg looks like.
So after 10 minutes,
our flax has turned into kind of like this gel like texture.
Now, this is golden flax.
You have light flax or dark flax,
it's the same seed, but that you do want to grind them up,
so that this is what it looks like.
And flax meal makes a beautiful sticky egg like substance.
The second egg was a chia seeds.
And after 10 minutes,
the chia seeds have absorbed all of the warm water.
And as you can see,
they're kind of like a really thick paste.
The only downside of using chia seeds in your pancakes
is that they're easy to spot.
You have black speckles or like little sprinkles throughout.
So that's something to keep in mind.
And then our commercial egg replacer,
this one absorbed, didn't even need 10 minutes,
this was like practically instant.
So these gelled up really quickly
but it's a really thick paste.
So I personally
only like to use these commercial egg replacers
in a baking recipes
and up to three eggs per recipe.
And I'm going to detail,
all those details for you right below the video
so don't worry about it.
But I wanted you to see what they look like,
and now we're going to make pancake batter
so you can see what the batter looks like
before we make pancakes.
So we have two bowls with my pancake recipe
and I'm just going to make my famous pancake recipe,
it's also in this channel and also linked below
as well as some of my favorite pancake recipes
and a no-milk pancake recipe
because you've also asked for that
so that's also linked below,
gluten-free, you name it, it's there.
So right here, I have traditional all-purpose flour
to which I'm going to add baking powder.
Now, baking powder is an essential for our pancake recipes
because it gives pancakes that fluff and lift
that we all love.
So I make sure I put the same ingredients in both bowls
and to activate, we use a little bit of salt
in our dry ingredients.
To the salt,
I'm going to add a little bit of granulated sugar.
This is optional but I love a little bit of sugar
helps out our pancake batter just tastes so much better
and not just like plain flour.
Let's give the dry ingredients a quick whisk
mostly so your baking powder is distributed everywhere
in the dry ingredients
before we add our wet ingredients.
Typically, it's right now is where I would put my egg
right in the middle,
but I'm going to add our milk first.
So I'm using dairy milk
but you can use any kind of milk that you want
or a no-milk pancake recipe, also right below.
So we decided that we're going to make one batch
with the flax egg or the flax meal.
So we're going to add this one to this bowl.
You want to make sure you get all of it
because the ratio is exactly to replace one egg
in this pancake.
The second replacer that we're going to do
is we're going to use the traditional egg replacer
because a lot of people want a just done for them solution,
right out of the bag,
so we're going to use this replacer.
And because it's also made with chia seeds,
I feel like we don't really need to test the chia
although it performs really well,
very similar to the flax egg.
I also like to add a little bit of melted butter
to my pancakes because it tastes so much better.
And the other bowl.
Trying to make sure I don't forget any ingredients, guys,
like making two batches at once.
So let's whisk this up.
So with all my pancake batter recipes
I always advise you to start whisking in the very middle
to incorporate the wet ingredients first
and then you take big whisks
and incorporate everything into the batter.
Now, the batter is definitely a little bit thicker
than with an egg.
So I have an entire video
on what pancake batter should look like.
I want to make sure I link that below,
but you want it a bit thinner than this.
So you can always add a little bit more milk
or a little bit more water, just what I'm going to do.
Now, this consistency will definitely work for our pancakes.
So now this is the commercial egg replacer
and let's start whisking in the middle.
Now, one observation is that you really do want to whisk
the egg replacer with the liquid really well
because it was kind of pasty
and then incorporate the rest of the dry ingredients.
I usually test my recipes that are,
all my baked goods,
that are under two eggs or two to three eggs
with my flax meal
so I'm really familiar with this one.
I don't usually use an egg replacer
so we're doing this for the first time together.
Now, right away, I'm going to give you a close-up.
I can see that the commercial egg replacer
is leaving kind of like, it's hard to incorporate.
Like I can see it in clumps in my batter
so I'm not too sure how this is going to work out.
So what you may want to do is take a fork or spoon
and then just sort of mash it up
against the side of your bowl
so that it kind of incorporates with the batter
and, you know,
because there's still brown spots
so that egg replacer.
So I'm gonna add a little bit more liquid,
this batter just seems really, really sticky to me
as somebody that makes pancakes all the time
and it's not something
that we kinda like wanna put on my pan
because really thick pancake batter creates gummy pancakes,
really liquid pancake batter yields thin and flat pancakes,
but there's always a happy medium.
Let's try it with that.
Let's grease our pan,
whether you spray it, use butter,
or your vegan oil replacement,
you want to make sure that your pan is well-oiled.
So this first pancake is going to be
with our flax meal
or a flax egg right here.
And the second one,
we are going to put a one right next to it
with this commercial egg replacer on this side.
You always wanna make sure that if you're using a pan
that your fire is right under this,
all the surface of your pancakes
so that centers don't cook more than the outer edges.
All right.
So guys, just like in my, When to Flip a Pancake video,
once your edges are,
have a texture and a defined texture to them
and you can flip them easily,
I'm pretty happy with that one.
Look, it just fluffed up right away.
So our flax is working.
Our substitute also.
Now what I really like are fluffy pancakes
so I look for cooked middles, that fluffy texture,
and actually great flavor, of course.
All right. So here's our flax and here is our substitute.
Let's make a few more.
If you're wondering whether or not
you can make pancake batter ahead of time,
and the short answer is, yes,
use however much pancake batter you're gonna consume
and then the rest cover it, refrigerate it,
and then the next day, you just use a whisk,
mix it all up and make another batch.
If you're wondering
if you can use a liquid egg substitute,
you know, like the kind that shake to make this, yes,
you are going to measure out in the directions one egg
and use it in your pancake recipe.
Now, you should know that liquid eggs
usually have a lot of ingredients, which I'm looking at,
so I highly recommend
that you just keep things really simple
and use pantry staples for this.
Let's see how these stack up
with my flax
and with substitute.
What you guys really wanna know though is,
what do they look like inside.
So this is our flax meal or a flax egg.
As you can see, it's pretty fluffy inside
and
tastes really good,
got a few flax specs, but overall,
defined edges, not gummy.
This substitute is definitely a winner.
And these are our commercial egg replacers
that wander out of the bag.
And this pancake is also very fluffy.
It is a bit wet feeling
but
I would say that you need to cook it a little longer.
Let's try a different one.
Yeah, so if you're using a commercial egg replacer
that is really thick and it doesn't distribute
all around your batter really well,
make sure you cook them a little bit longer
so they're not gummy and chewy.
And guys, right below this video,
I will have every link imaginable
to what I use, links to get them,
homemade syrup, all that stuff.
And while you're down there,
hit that red subscribe button,
a new video comes out every single week.
So see you next time.
(upbeat music)