Desserts

THE BEST EGG REPLACER

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THE BEST EGG REPLACER
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It took me soooo long to find an egg replacement for making pancakes. It was the last type of cake I was able to make successfully without egg.
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We do still buy locally produced free range eggs and use them a few times a week in omelettes or scrambled eggs but in baking I don’t use them because I don’t need them to make tasty cakes of all types.
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For anyone who’s interested in egg replacements, the best option I’ve found is ground flaxseed. Not only does it give you that egg-like consistency, when mixed with water, it has many health benefits including lots of fibre and plant based Omega 3.
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These pancakes are the easiest to make and I use flaxmeal as my egg replacement.
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1/2 cup oats
1/2 cup spelt flour
1 tsp baking powder
1 cup liquid (I use half water and half homemade oat mylk)
1 dessert spoon ground flaxmeal
1/2 mashed banana (optional)
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Mix all the ingredients together in a cup and leave to stand for 5 mins before you pour into a heated pan with a little oil of choice. Make sure your pan is hot before adding batter & wait until little bubbles form and the edges start to go darker before flipping your pancakes.
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You can also make the flaxmeal egg on its own first by using approx 1 dess flaxmeal and 6 dessert spoons water and leave to stand for 5 mins. I just chuck it all in together.
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Have you tried making pancakes without eggs?
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The @linwoodshealthfoods flaxmeal was gifted.