Have you ever tried cooking pancakes without eggs?

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martin mwangi gachau
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Re: Have you ever tried cooking pancakes without eggs?

Post by martin mwangi gachau »

ripe bananas works well as eggs replacer
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Bukari
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Post by Bukari »

Pancake? Wow! I do not even know when I tasted that delicious snack. The method of cooking pancake is tedious for me.
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Rebecca007
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Post by Rebecca007 »

Yes, all the time if you get the boxed variety of the Krusteaz brand or Aunt Jamima- or whatever is available; if not, try adding a little baking soda (depending on the amount of flour, less than 1/2 teaspoon goes a long way- you might experiment with small batch first) ensure the batter is not too thick or too thin, always mix in cold water in really small batches, lightly coat the pan on low flame, pour in a circular motion, wait till you see tiny holes appear on the top before you flip it over. I prefer to go around the pancake and oil a little oil. Wait if you like it nice and brown- enjoy!
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Post by a9436 »

Yes, both sweet with soy milk and apple sauce, and savory with grated potato.
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Sharill Rasowo
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Post by Sharill Rasowo »

Yes I have and the outcome was a disaster. I think I'll stick to using eggs from now on.
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Aroany300
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Post by Aroany300 »

Actually there are pancake mixes in which a person can just add water. The pancake turns out nice and fluffy when I use butter or margarine. I try not to use oil, but oil allows more pancakes to cook. I find that the pancakes takes in alot of butter. One small tub of butter will cause a dozen pancakes or more to cook though
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Cheyenne Reeves
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Post by Cheyenne Reeves »

I have made pancakes with many different substitutes for eggs; each with their own unique taste. Some substitutes include flax eggs (ground flaxseed mixed with equal parts water), mashed banana, applesauce, chia eggs (whole or ground chia seeds mixed with equal parts water), and chickpea flour (works like flax and chia eggs). Really all you need to replace an egg is something to act as a binding agent. Sure, eggs can add fluffiness to the pancakes, but their are other ingredients you can add to make your pancakes more fluffy if need be. I hope this helped! :D
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bruin
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Post by bruin »

yes, I am allergic to eggs so I use bananas or apple sauce in place of eggs in recipes. I usually use bananas for pancakes and applesauce in cakes, muffins, and cupcakes.
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Post by Mishmuma1 »

I substituted the eggs with milk and melted butter...the outcome was really good
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thaservices1
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Post by thaservices1 »

Other than vegan options, mayonnaise makes a decent egg replacement for pancakes and other quick breads. Just reduce the amount of oil the recipe calls for it the batter will be too thin. I use a spoonful that seems about the size of a egg for each one I am replacing. I have used this in everything from cakes and cookies to breads and rolls. Knowing the consistency of the original recipes batter is very helpful, if it seems thin you can adjust with a touch more flour. The only recipe that seems to resist my mayo substitute is cornbread, it tastes great but it turns out a pile of crumbs when I try to cut a slice.
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Noraine Alissa Poria
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Post by Noraine Alissa Poria »

I've tried using that from the box pancake mix that says add water only. It taste I don't know, but I am sure it is better with eggs
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Uche B
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Post by Uche B »

I have, they actually tasted okay.
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Post by Zimall »

I never made pancakes but i think they wont taste really good without adding eggs.
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bello22
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Post by bello22 »

I've never tried it before, but i'm looking up some recipes to give it a try. Hopefully i won't be disappoint. *fingers crossed*
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Ksharmilla
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Post by Ksharmilla »

I have. It was stiff and not fluffy at all. Pancakes (and brownies) require eggs. Too many tried and failed attempts at eggless pancakes and brownies.
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