These fluffy pancakes don’t need eggs to rise to their potential on a hot griddle.
You know how some people find something they like to eat, and won’t eat that thing unless it tastes exactly like what they remember? I have a friend who’s like that with hamburgers, pasta sauce, and pancakes. He simply won’t eat these things unless the hamburger is from McDonald’s, the pasta sauce has a pound of ground beef in it, and the pancakes are made with buttermilk and eggs. He’s a real gem, unless you’re trying to make him a meal.
I’m more of an experimental eater, myself. There are only a handful of recipes I follow to the letter, as I’m always changing up ingredients and flavors to see what works. My world contains at least 15 types of pancakes, for example, and all of them taste wildly different. My poor, picky friend will never experience the glory of my turkey burgers or my meat-free eggplant pasta sauce, or these egg-free pancakes.
Pancakes without eggs aren’t all that much different from regular pancakes, in that they taste great with butter, syrup, powdered sugar, or berries on top. But there’s definitely a flavor and texture difference, as they’re made with applesauce instead of eggs, and they use whole-wheat flour. The result is a still-fluffy pancake with a nice browning on both sides, a great hearty flavor, and a hint of apple goodness.
Are These Pancakes Without Eggs Healthy?
These egg-free pancakes are healthier than many other pancake recipes! The whole-wheat flour gives them more fiber than white flour would, and the applesauce contains no cholesterol and very little fat, making it a healthy egg substitute. There’s still some fat content in this recipe due to the coconut oil, and these pancakes are definitely calorically-dense despite the lack of eggs—so, as with all pancakes, you may want to eat these in moderation.
Overall, this recipe is friendly to lots of different diets. It’s free of dairy and eggs, so it’s also vegan (as long as you don’t use honey as the sweetener). Make them healthier by serving them with fresh fruit instead of syrup or extra sugar.
Why Does Applesauce Work As An Egg Substitute?
Applesauce is a perfect egg substitute for a few reasons. First, it moistens flour, keeping your pancakes or baked goods from drying out. Second, applesauce contains pectin, which acts as a binder and holds everything together, similar to how eggs bind ingredients together.
Applesauce is not good for everything, however. For example, applesauce doesn’t work well in dishes that need a light, airy texture, such as angel food cake. Unlike eggs, applesauce doesn’t generate much “lift” in baked goods, so it’s best to use it for baked goods that have a dense texture, such as brownies and certain types of cookies. Typically, you can use a quarter cup of unsweetened applesauce in place of one egg.
How Do I Store Leftovers?
Let leftover pancakes cool before placing them in an airtight container. You can store them in the fridge for about 3 to 5 days. These also freeze well for up to 2 months. Just be sure to use a freezer-safe Ziploc bag with as much air squeezed out as possible. You can layer the pancakes with slips of parchment or wax paper to prevent them from sticking together. Thaw overnight in the fridge before reheating.
Serving Suggestions
Nothing goes better with pancakes than Soft Scrambled Eggs and Baked Brown Sugar Bacon. But I see you, plant-based folks. That’s why I have this savory Tofu Scramble that even omnivores love to devour. Also, if you’re planning to serve this for brunch, don’t forget to add a good breakfast casserole, such as this Vegetarian Breakfast Casserole or this Whole30 Breakfast Casserole. And if you don’t mind splurging, wash your pancakes down with a Mimosa!
Ingredients
- 2 cups whole-wheat flour
- 2 tablespoons coconut sugar or honey
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups almond milk or any plant-based milk
- 2 teaspoons pure vanilla extract
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut oil melted (plus extra for greasing the pan)
- Fresh fruit and pure maple syrup for serving
Instructions
- In a large mixing bowl, whisk together the whole-wheat flour, coconut sugar, baking powder, and salt. I recommend sifting the dry ingredients as it helps prevent clumps.
- In a separate bowl, combine the almond milk, vanilla extract, and applesauce. Stir in the melted coconut oil until well incorporated.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix as it can result in dense pancakes. A few lumps are okay.
- Preheat a nonstick skillet or griddle over medium heat and lightly grease with coconut oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes (only once!) and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Serve the warm pancakes with fresh fruit and a drizzle of pure maple syrup. For a protein boost, add some Greek yogurt on top.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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