My enjoyment of the pancake started early on. I love them in every form with all sorts of toppings. This said I also like trying to make every kind out there. So, the other week when I wanted a pancake but didn’t want to use an egg, I thought I would try a substitute in them, and this was the result. They were tasty and if you don’t go by looks, they are a great pancake.

Pancakes are a breakfast staple for many people, me included. There’s nothing quite like waking up to the smell of pancakes cooking in the kitchen. Growing up, I always loved them in every form and could eat more pancakes than most grown adults – whether it was topped with syrup, fruit, or even chocolate chips.

You may be skeptical on how you could make fluffy and tasty pancakes without using eggs, but there are so many ways you can substitute an egg:

Applesauce

Mashed Banana

Ground Flax or Chia seeds (one of my favorites)

Tofu

The list can go on but for this recipe, I chose flaxseed meal because it has a similar consistency to eggs when mixed with water and also adds some additional fiber and healthy fats to the pancakes.

To make these eggless pancakes, you will need:

-1 cup of all-purpose flour

-2 tablespoons of sugar

-2 teaspoons of baking powder

-1/4 teaspoon of salt

-1 cup of non-dairy milk (I used almond milk)

-1 tablespoon of melted coconut oil (or any other oil you prefer)

-1 tablespoon of flaxseed meal + 3 tablespoons of water (mixed together and let sit for 5 minutes)

-Sliced fruit or chocolate chips for topping (optional

In a bowl mix dry ingredients then add rest of ingredients stir together. I have found the better pancakes are the ones that are not over mixed. Pour desired amount onto hot pan or griddle. When pancake starts to bubble flip, finish cooking on other side. Place cooked pancake on plate top with your favorite toppings.