Need suggestions for waffles or pancakes with NO egg
My 2 kiddos are allergic to eggs and, for the most part, it hasn't been too challenging to deal with, except that my 4 year old wants waffles or pancakes like she sees her friends eating at school. I have tried an egg replacer I got at Whole Foods for waffles once, but they didn't turn out very well (maybe I didn't use it correctly?) I have heard that you can use bananas to replace eggs and I think a banana taste in a waffle or pancake would be pretty tasty, but I'm not sure how much to use. I know I can probably figure it out with trial and error, but before I do that, I thought I would check here to see if anyone has any experience with using banana to replace eggs or has any other suggestions.
My daughter is allergic also and I make fabulous pancakes from Vegan with a Vengeance. I make them at least one a week and save the extras in the fridge.
1-1/4 c flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 Tbsp canola oil
1/3 c water
1 to 1-1/4 c plain rice or soy milk
1 tsp vanilla extract
2 Tbsp pure maple syrup
Sift or stir together the flour, baking powder and salt. Mix the remaining ingredients in another bowl. Add wet ingredients to the dry ingredients. Mix just until combined, like muffins (a couple of lumps are fine-overmixing results in tough pancakes and tough muffins).
Add oil to a large skillet and heat the skillet over medium-high heat for a couple of minutes. Add batter and cook until the pancake has some bubbles on top and is browned on the bottom. Turn pancakes and finish (until bottoms are browned). Repeat until batter is used up. Oil skillet between pancakes or as needed. I use a non-stick pan and no oil and they are perfect.
Sometimes we add chocolate chips or blueberries, but they really are excellent just plain.
I also highly recommend her other cookbook - Vegan Cupcakes Take Over the World - for the egg-allergic. It has about 75 cupcake recipes. I always keep at least a dozen on hand in the freezer for last-minute parties or school events.
I am still looking for a good egg-less waffle recipe and have been failing miserably with that. There happened to be a new one in a recent Bon Appetit or Gourmet, but I can't find it. It had some type of cherry sauce with it....
I made these same pancakes and they failed miserably. Hubby was NOT impressed. I really need to perfect vegan pancakes & waffles to make hubby a believer but so far I've been failing and this recipe didn't help. He likes FLUFFY pancakes and waffles. His mother uses bisquick mix for the pancakes.
Not having any egg allergy, I haven't tried this myself, but my understanding is that 1/2 of a banana (mashed of course) plus an additional 1/4 tsp. baking powder (over and above whatever the recipe already calls for) is replacement for one egg.
An older substitute without using bananas, useful in most quick breads, cookies and cakes, is 1 tablespoon of vinegar + 1 teaspoon of baking soda = leavening power of 1 egg.
If your waffles stick to the grid, you might need to add a little more oil to make up for the missing fat from the egg -- waffles are tricky beasties, and waffle irons temperamental little buggers. :)
Moby has a very good vegan pancake recipe but they may be too hearty for your kids. If you do make these, add a little sugar.
Others to try:
5 Minute Vegan Pancakes
Banana Pancakes (Eggless)
The Best Vegan Oat & Walnut Waffles (Or Pancakes)
And, if you want an eggless French toast recipe, this one is very yummy.
Pumpkin French Toast (Vegan)
re: Caitlin McGrath
It looks like we missed the original poster, but I've found that 1 Tablespoon of unsweetened applesauce for each egg is terrific for pancakes and waffles. (My BF likes them better this way -- moister and more tender.) Also works in most cookies and some muffins. Obviously this won't work for egg-centric foods like souffles.
I have a daughter with severe milk and egg allergies and one who outgrew an egg allergy. For years I have used this as an egg replacer ; 1 T canola oil, 1 T water and 1 t baking powder, mixed before being added to the recipe. If using 3 egg replacements I would cut down the baking powder to 2 t. This has been successfu for cakes, cookies, pancakes, waffles...anything!